A Brit’s guide to pumpkin pie

As an American living in the UK, there are two questions that I’m asked more than any other.

1. What the [insert expletive here] are you doing over here?
2. What the [insert expletive here] is pumpkin pie?

Okay, so the expletives aren’t always involved. But, to be honest, they’ve probably been present more often than not (maybe that’s partly because I spent five years living in Scotland). They are never intended to be rude – they’re more about exuberance I think.

Anyway, regional variations in swearing aside, I’m going to attempt to answer the second question. The first one? Well, maybe some day I’ll get up the nerve to tackle it.

So, what is pumpkin pie? Well, it’s. Um. It’s a pie that’s made of pumpkin.

Okay, more specifically, it’s a sweet pie – a tart, if you will – with a shortcrust crust and custard-like filling that consists mainly of pumpkin and evaporated milk.

If you’ve never had pumpkin, it’s very similar in flavour to sweet potatoes and butternut squash. Yes, I know those are both generally considered savoury items. But it works. Really.

To make your own pumpkin pie, the first step is to go out and get yourself a nice can of Libby’s solid pack pumpkin puree.

This stuff used to be really hard to find in Britain. If I had a can, I hoarded it. I brought cans back in my suitcase after holidays to America. I begged my mum and friends to send it to me and I hunted down specialty shops and paid ridiculous amounts of money for a can or two.

But, thanks to good ol’ globalisation, these days, it’s popping up in shops all over the UK.

You’ll also need a few other ingredients: evaporated milk (NOT condensed milk. Those are different things and they’re usually right next to each other on the shop shelves), ground mixed spice, sugar and eggs. Oh, and a shortcrust pie crust. Make your own, buy the dough, get a pre-made one. Whatever works for you. I go for the Jus-rol version.

Then, making the pie is super easy. Get your pie crust ready and blind bake it if needed. Some recipes suggest not blind baking – and that’s how I prefer it. But, it gives the pie a bit of a soggy bottom, which most Brits don’t like.

finally, mix all the other ingredients together, pour in and bake.

Try to pull it out just as the top is starting to go dark. Leave it to cool – it will continue cooking after you pull it out of the oven.

This one I made for hubby to take to work today, so I didn’t get to slice it up and plate it up for that blogger-money-shot. Trust me on this: it’s a thick, velvety texture on the inside and it should be served with a big dollop of whipped cream.

Pumpkin pie FAQs

When are you supposed to eat pumpkin pie?

Pumpkin pie is most commonly associated with Thanksgiving (which occurs on the fourth Thursday in November in America… Canadians celebrate in October). However, it’s also a good dessert for Christmas. As far as I’m concerned, you can eat it year-round, but I try to keep it to autumn to make it more special.

But… it’s PUMPKIN. Gross.

Oh, my dear British reader – do I see you scrunching up your nose at the idea of pumpkin pie? Puh-leaze. Your country has brought us culinary ‘delights’ such as jellied eels and black pudding. A little bit of sweetened pumpkin is completely tame compared to other things on the great British menu. 🙂

Can I use any old pumpkin?

Please PLEASE PLEASE note: the pumpkin used for pumpkin pie is different from those things you get in the supermarket at Halloween. Don’t think you can stick a jack-o-lantern in the oven once the trick-or-treaters have gone home and have pumpkin pie – or anything pumpkin-based – the next day.

I’ve never tried cooking a carving pumpkin myself, but everyone I know who has ever tried has told me the results were awful. In fact, many of those people were Brits. There’s a definite correlation between Brits who have tried making their own pumpkin pie with carving pumpkins and people who tell me that pumpkin pie is disgusting.

Where do I get the tinned pumpkin?

Last year, I found it in the international foods section at Waitrose. Earlier this year, I found some cans in the American foods section at a big Tesco.

I can’t find tinned pumpkin ANYWHERE

If you can’t find it, honestly, just cook a sweet potato or butternut squash, mash it up and what you have will work just fine. Nobody will know.

Can I have the recipe?

Sure! I’ve put the recipe below, ‘translated’ for UK cooking, but it’s exactly the same as what’s on the Libby’s can. The only difference is that I use mixed spice, rather than the individual cinnamon, nutmeg and cloves. It’s just easier that way

So, if you’re feeling brave or inquisitive, go ahead and try it. Honestly, there’s not a single Brit that I’ve fed this to who hasn’t liked it. I’d love to hear what you think!

Recipe

Ingredients

• 1 shortcrust pie crust
• 2 eggs, lightly beaten
• 425g can Libby’s solid pack pumpkin puree
• 170g sugar
• 1/2 tsp salt
• 1 3/4 tsp mixed spice
• 410g can evaporated milk

Method

1. If using shortcrust pastry dough, roll out and line the pie tin. Chill it, then blind bake at 220 degrees C for about 10 minutes.
2. Remove crust from oven and reduce temperature to 180 degrees C.
3. Mix all remaining ingredients together and pour into crust. Bake at 180 for 40-50 minutes.
4. Remove from oven and allow to cool thoroughly
5. Serve with lashings of whipped cream.

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