Friday, November 24, 2017

excellent pumpkin pie

The pie was so good, and it tickles me that it's an English recipe; I am posting it here, and hope they (British Country Living) won't mind.

Mix together:

  • 3 eggs
  • 200 grams sour cream
  • 1 can (425g) pumpkin puree
  • 125g light muscovado sugar (I used light brown sugar)
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves 
  • zest from one lemon 
Put into your crust of choice and bake at 375F for 40 minutes or so.

I left out the lemon, not wanting to depart too much from tradition. And since I'd used up all my ginger supply in mixing up some pumpkin pie spice, I just put in 2 teaspoons of that. The pie was less custardy and softer than the usual, but very delicious. A keeper!


  1. That pie filling sounds good! I'm going to try it. xx

    1. So, that must mean you're feeling better. :)

    2. My cold is a bit better...still coughing though, it's the headaches I get with it that makes it worse. (Seems extra stress on my body, i.e. colds/flu, heat, sun, weather changes, etc, etc leads to migraines/headaches)

      I need to live in an insulated bubble :)

      So, I will try the pie...but maybe not this week. Do you make your own pastry? And what recipe do you use? xx

    3. I make the oil crust recipe from my old Betty Crocker cookbook from the 70's, and I use Spectrum brand canola oil: suitable for high temperatures and organic.

    4. Thanks Lisa. Actually...if the recipe was in British Country Living I've probably got the magazine somewhere :) xx

  2. I'm glad it was a success! I've never eaten pumpkin pie.

  3. I am going to try your recipe, because I have given up on the one on the Libby's can; I can never modify it to exactly meet my standards! Maybe I'm forgetting how it used to taste when I did adjust the ingredients in a way that I evidently did not write down. Anyway, I'm definitely ready to branch out and experiment! Thank you!

    1. I will expect a report on the finished product, Gretchen. ;-)