a Thanksgiving tradition, no matter how you slice it
As much as it is one of the national holidays in the US, Thanksgiving is a pretty big deal here in Canada as well. We celebrate it a bit earlier but if we’re lucky, we get to celebrate it twice when American expat friends decide to host a second Thanksgiving dinner later in the year.
One thing I struggled with over the years, however, is the obligatory pumpkin pie. My Canadian friends’ eyes gloss over as soon as there is mention of this strange, orange-brown “squash” dessert, so it took me a while to warm up to the dish. However, after too many store-bought pies I have come to appreciate, nay, love a good pumpkin pie – especially this recipe. It is a result of many experiments, and has turned a simple pie into one of my favorite desserts for fall and winter.
So, how did this Thermomix pumpkin pie version come to be?
I added one of my favorite ingredients – ginger – and one of my favorite treats – shortbread (and did I forget to mention Streusel aka “ever-so-delicious crumbles” on top?).
The recipe is inspired by a popular ginger-pumpkin pie recipe found on epicurious — a simplified-yet-delicious version featuring ginger shortbread for both crust and topping!
I’ve made this recipe several times and was able to test a version with substituted coconut milk instead of cream (even better: homemade coconut milk!), also with great results.
The creamy classic pie filling contrasts beautifully with the crispy crust and streusel. Added pecans and candied ginger in the topping give it just the right twist to convert even the strongest pumpkin pie opponents.
- 50 g (1.8 oz) fresh ginger root, peeled
- 130 g (4.5 oz) sugar
- 200 g (7 oz) flour
- 70 g (2.5 oz) oats
- 1 tsp ground ginger
- 1 tsp baking powder
- a pinch of salt
- 200 g (7 oz) unsalted butter
- 450 g (15.9 oz) pumpkin, fresh and peeled (or 1-15oz can of pumpkin and skip part 1 of the recipe)
- 150 g (5.3 oz) cream (or 150 g of thick coconut milk)
- 3 eggs, large
- 150 g (5.3 oz) sugar
- ¼ tsp cloves, ground
- ¼ tsp allspice, ground
- ¼ tsp nutmeg, ground
- ¼ tsp salt
- 1 ½ tsp cinnamon, ground
- 1 tsp ground ginger (see comments)
- Preheat oven to 350ºF (180ºC).
- Peel and cut pumpkin into large chunks, bake it on a greased baking pan until it is soft (about 30-40 minutes) Alternatively you can steam the pumpkin using the varoma but pat dry before using to reduce moisture in this recipe. Once it is ready, let it cool down to room temperature.
- Preheat oven to 350ºF (180ºC).
- Place ginger rootinto bowl and mix for 5 sec/speed 5, then check, push everything down, and repeat if the ginger is still visibly chunky. Scoop ginger out of the bowl and put aside.
- Add sugar, flour, oats, ground ginger, baking powder and salt and mix for 5 sec/ speed 6.
- Add butter and chopped ginger root and mix for 10 sec/speed 6, then 1 min/ interval dough speedl.
- Empty bowl onto floured counter/silicone mat, separate ⅓ of the dough, wrap it loosely and refrigerate for later. Shape rest of the dough into a ball (see comments).
- Use a rolling pin to roll it out, carefully lay the dough into a greased, medium-sized pie pan and bake for 10 minutes.
- Place all filling ingredients into TM bowl and mix for 20 sec/speed 6.
- Once the crust has baked, add the filling and spread level with spatula. Bake for 20 minutes.
- Remove remaining dough from refrigerator and carefully crumble it into a bowl, add 1 tsp ground ginger, mix carefully with fingers (or mix with the Thermomix - see comments)
- Add crumble topping to baked pie and bake for 15 minutes.
for the topping: for a gingery-nutty twist you can also add 30 g crystallized chopped ginger and/or 30 g chopped pecans to the streusel
for the filling: you can substitute thick coconut milk for cream and coconut oil for butter for a dairy-free version