Antony Worrall Thompson's Jerusalem Artichoke Soup with Chestnuts and Crispy Bacon

_ Pumpkin Pie is a popular American dish which is delicious and easy to swallow. There are a multitude of different recipes for it, here are just a few. They all start with pureed pumpkin.


Pumpkin Puree

• ½ a pumpkin (approx 750g) will yield about 550g when peeled and de-seeded.
  
  
• Place cubed pumpkin in a bowl. Cover loosely with plastic wrap, and microwave for 10 minutes.
  
  
• Mash until smooth.

Pumpkin Pie One

Ingredients


• 250g packet of gingersnap biscuits
• 100g unsalted butter, melted
• 1½ cups pumpkin puree
• 1 cup brown sugar
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tbsp cornflour
• 3 eggs, lightly beaten
• 300ml cream
• whipped cream, to serve
• maple syrup, to serve

Instructions


1. Preheat oven to 200°C.
   
   
2. Place gingersnap biscuits in the bowl of a food processor. Process until smooth. Add butter and process until combined. Press into a 26cm collapsible base tart tin. Bake for 10-15 minutes or until lightly cooked. Reduce heat to 160°C.
   
   
3. Combine remaining ingredients in a large bowl. Beat until well combined. Pour into prepared crust. Bake for 30 minutes or until set.
   
   
4. Serve sliced with whipped cream and drizzled with maple syrup.

Pumpkin Pie Two

Ingredients

Base

• 2 cups (280g) wholemeal Self Raising flour
• 50g caster sugar
• 115g butter
• 1 egg yolk
• 1 tsp lemon juice
• water if necessary
  
  Filling
• 3 eggs
• 500 mls (2 cups) cooked pumpkin puree
• 180g sugar
• 85 mls maple syrup
• ¼ tsp salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ginger
• ½- 1 tsp cinnamon
• 375 ml evaporated milk

Instructions


1. Preheat oven to 180°C. In a food processor combine flour, sugar and butter until crumbly. Add egg yolk, lemon juice and water if necessary and continue to process until mixture comes together. Tip out onto a floured surface and knead briefly. Roll out to fit a greased 22 cm flan tin with a remove able base. Press into tin gently. Blind bake for 15 minutes, then remove beads and paper and bake for a further 15- 20 minutes.
   
   
2. In a medium bowl beat filling ingredients for 5 minutes or until smooth. Pour into cooled base and bake for 1 hour or until set. Slice pie when cool and serve with whipped cream.

American Pumpkin Pie

Ingredients


• 2 ready made pastry cases, 20cm in diameter
• Whipped cream, to serve

Filling


• 3 eggs
• 500ml cooked pumpkin pureed pumpkin
• 180g sugar
• 85ml maple syrup
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ginger
• 1/2-1 tsp cinnamon
• 375 evaporated milk

Instructions


1. Use 2 greased pie dishes or loose-based tart tins, 20 cm diameter. If using ready made shortcrust pastry, put on a floured surface and roll to about 5mm thick.
   
   
2. Place in the dishes or tins, crimping the edges decoratively. Line with baking paper and dried beans or rice.
   
   
3. Bake in a preheated 190°C oven for 12-15 minutes, then remove the beans and baking paper and bake for a further 5 minutes.
   
   
4. Put the remaining ingredients in a bowl and beat with an electric beater at high speed for 5 minutes. Pour into the pastry cases, then cook in the middle of a preheated 180°C oven for approximately 1 hour.
   
   
5. Cool slightly, then serve with cream. This pie should not be served cold.

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