Today is Thanksgiving in Canada and although I couldn’t be further away from that friendly giant of a country, I enjoy celebrations and jump at any festive opportunity. So I decided to make a pumpkin pie (what else), but to step away from the tradition a bit and add a twist to the recipe by substituting cream with sour cream. The reason for that is I didn’t have cream, but had sour cream in the fridge and didn’t want to make a trip to the shops just for one bottle of cream (call it lazy, but I call it efficient ha). I was pleasantly surprised with the results as the pie turned out fluffy and delicious.
In this recipe I used store bought sweet shortcrust pastry for the pie. I tell you what, while there can be some pleasure (for some) in making your own shortcrust pastry, there is no shame in buying pre-made pastry from your local store (as long as it’s good quality). So I am thankful for my local store for selling this beautiful pastry to me (see what I did there?).
Also I made 4 small pies rather one big one, so everyone got a pretty little pie on the plate rather than a slice. How you make it is up to you of course.
Ok, let’s get cooking. As always I’m interested to hear about your pumpkin pie recipes, your feedback or anything else you’d like to share 🙂
SOUR CREAM PUMPKIN PIECourse: Uncategorized
1 pack of pre-made sweet shortcrust pastry
1 cup sour cream (not reduced-fat)
1 cup canned, cooked, and mashed pumpkin
2 large eggs, separated
3/4 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
- For the pie crust
- If you are making 4 pies, divide the pastry block into 4 even pieces. Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 1mm thick round and fit into your pie plate (do the same if you are making one pie, without cutting the pastry). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pie plate to reinforce edge. Decoratively crimp edge and chill shell until firm, about 30 minutes.
- While shell chills, put oven rack in middle position and preheat oven to 180°F.
- Lightly prick bottom and side of chilled pie shell all over with a fork. Line shell with foil and fill either pie weights or some uncooked rice (dried beans work well too). Bake the pastry for 20 minutes or until it’s pale golden. Carefully remove foil and weights and bake pastry for further 10 minutes. Cool completely in pie plate on a rack, about 20 minutes. Leave oven on.
- For the filling
- Heat 1/2 cup sour cream in a sauce pan until hot but not boiling.
- Whisk together mashed pumpkin, yolks, brown sugar, cinnamon, nutmeg, ginger, salt, and remaining 1/2 cup sour cream in another bowl until combined and then whisk into hot sour cream. Bring the mixture to a slow simmer, stirring constantly with a wooden spoon until mixture is thickened (about 5 minutes). Remove from heat and cool pumpkin mixture in bowl set in a larger bowl of ice water, stirring occasionally, about 15 minutes.
- Beat egg whites in another bowl with an electric mixer until they just hold stiff peaks. Fold whites into pumpkin mixture gently but thoroughly.
- Pour filling into cooled shell, smoothing top, sprinkle with some pumpkin seeds if desired and bake until filling is set and puffed around edge, 40 to 50 minutes. Cool pie to room temperature on a rack, about 2 hours.
- Serve with some greek yoghurt sprinkled with cinnamon.