(By the way, I don't normally do Disney. I have been corrupted by my niece. If you prefer the image of me listening to PJ Harvey, know that I was doing that last night. See - I'm still cool. Ish.)
Now: I made a pie recently and I wasn't sure if I was going to put it on here, because it's a pumpkin pie, and some people will say it's the wrong time of year for that. Also, I switched the pastry for a crumb crust (because we all know that pastry can be a disappointment), and there will be people who are offended at that as well.
BUT I CANNOT PLEASE YOU ALL. So here's pumpkin pie, my way. With treacly muscovado sugar and loads more spices than you're supposed to put in it.
What I really wanted to mention was the amazing silicone springform pan I used to make it in. It's by a company called Lékué - from what I gather they are Spanish. (Another thing for Spaniards everywhere to be proud of.) What is amazing about this pan is that the bottom is a ceramic plate. The silicone sides insulate the cake or pie while it is baking and, once cool, come away perfectly, leaving smooth edges and a cake that is ready to serve. It is literally genius.
You can get it here. I think Nigella used one of these on one of her TV programmes too, so you know it's good. The silicone insulates so gently that you could bake a cheesecake in this without all of that water bath tomfoolery.
I have so much more yumminess coming up, and I don't really know why I have been so lax about posting recently, but bear with. I'll get there. Meanwhile...
Pumpkin Pie, My Way
You will need:
250g digestive biscuits
3/4 cup dark muscovado sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
good grating nutmeg
1/4 tsp cloves
1 can pumpkin puree
1 can evaporated milk
- Pre-heat the oven to 180°C. Crush the biscuits. Melt the butter. Mix the two together and push this resulting sandy mixture into a 25cm springform pan. Try to raise the edges slightly, though if you want to go cheesecake style, this would still look beautiful with just a base. Chill in the fridge for ten minutes while you make the filling.
- Mix the other ingredients together until you have a smooth creamy filling. Pour over the base and bake for an hour or until a cocktail stick inserted near the centre comes out clean.
- Cool on a wire rack for a few hours and serve with crème fraïche.