Giving Thanks

My friend Jen is celebrating her part American heritage today by taking the day off and celebrating Thanksgiving with her family.  She has kindly lent me the recipe for her famous pumpkin pie to share with all you guys.  Happy Thanksgiving to all my readers in the US!!

 Jenny's Thanksgiving Pumpkin Pie (looks burnt, tastes amazing)

For the base: 

10 ginger biscuits    

25g butter, melted    

- Crush the biscuits in a food processor (or put in a plastic bag, seal and bash with a rolling pin). 
- Add the melted butter and mix well. 
- Press the crumbs into the base of a buttered 20cm springform tin and bake for 5 minutes. 
- Allow to cool.
 
For the filling:
450 g/1lb pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)  
3 oz/75g soft dark brown sugar 
1 tsp ground cinnamon  
1/2 level teaspoon freshly grated nutmeg   
1/2 tsp ground allspice   
1/2 tsp ground cloves   
1/2 tsp ground ginger 
10 fl oz/275 ml double cream    
                                  
- Pre-heat the oven to 180C/350F/Gas 4.        
- To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water. 
- Lightly whisk the eggs and extra yolk together in a large bowl. 
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. 
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- Pour the filling onto your biscuit base and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre. 
- Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche.