I promised to share this super good pumpkin pie recipe with you. For me what makes a good pumpkin pie is that the pumpkin flavour is not too over powering and the pie itself is not too sweet. I also like when the consistency of the filling reminds me of cheesecake. This recipe meets all those requirements.
Once our friend’s American girlfriend served us pumpkin pie that was just like the pumpkin pie I was dreaming of. I asked where the recipe is from and she said it can be found on the can of an American pumpkin puree. Too easy I thought. This year Halloween I trialed it. I went to Whole Foods Market and bought some authentic American pumpkin puree, Libby’s Pumpkin, 100% American, product of USA, and there it was the recipe on the can. I made this pie according to that recipe. I don’t like using ready pastries so I made the pastry myself and it turned out to be tasty too. So here you go the perfect authentic American pumpkin pie!
3dl white flour (1 1/2 cup)
2 tbs sugar
125g sunflower margarin (dairy free) but you can use butter or some other margarin
1 egg yolk
2 eggs lightly beaten
425g ( 1 can) Libby’s solid pack Pumpkin puree
1 3/4 dl sugar (3/4 cup)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 1/2 dl ( 1 1/4 cup) Carnation Evaporated Milk (I think you can used condensed milk if you cannot find evaporated one)
1. Preheat the oven to 220 Celsius degrees.
2. To prepare the pastry mix sugar, flour and margarin by pinching the dough until it is crumbly.
3. Add the egg yolk to the dough and knead well. Fold the pastry nicely into the pie tin.
4. Bake the pie dough in the oven for 10-15 min. Whilst the base is cooking prepare the filling.
5. Combine filling ingredients together. Start with lightly whisking the eggs and add the rest of the filling ingredients after.
6. After the base has been baked for 10-15 minutes take it out and pour the filling into the tin.
7. Lower the heat of the oven to 180 Celsius degrees and bake the pie for 40-50 minutes.
Serve the pumpkin pie with ice cream, whipped cream or vanilla custard! Enjoy!
Anyone who has ever watched a lovely British TV-series called Fawlty Towers will remember the episode called Waldorf Salad. In this episode a fancy American comes to stay in the hotel and Basil seems to blow everything -like usually-. When eating in the hotel restaurant this American snob wants to have Waldorf salad, nothing else suits for him than this particular salad. He comes from New York and there ”one can find it anywhere”. But Basil is silly and not aware of this American side dish and keeps on asking: ”What is a Waldorf anyway, a walnut that’s gone off?”
Whilst being only an entertaining British sitcom this Fawlty Towers episode includes a small piece of history anyway. Waldorf salad is a legendary salad created between 1893 and 1896 at the Waldorf Hotel in New York City. The American is right, in New York you can find it anywhere since the end of 19th century. It landed a bit later in Europe.
Encouraged by this hilarious Fawlty Towers episode I had to try this famous salad. I made it last summer when our American friend was visiting us from New York. I thought it would be a funny thing to do. There are different variations of this salad, but the main ingerdients stay the same. I searched for the recipes and one that seemed to look good to me I tested. This salad is an extremely nice side dish for BBQ. We ate it at the summer cottage and liked it. It tastes quite mayonnaisy, even though it isn’t. Actually it is a very refreshing salad because of pineapples and youghurt. Maybe try it next time when having some BBQ?
1 celeriac ( in some recipes you find sliced celeri sticks)
4 tbs cream
3 tbs mayonnaise
4 tbs youghurt
2 tbs lemon juice
4 tbs walnuts
1 dl pineapple slices
salt, white pepper, sugar
1. Combine cream, mayonnaise, yoghurt and lemon juice.
2. Cut the apple into small cubes and grate the celeriac.
3. Mix apple, grated celeri, pineapples and walnuts together. Add the mayonnaise mixture in it. Spice the salad with salt and pepper. Finish the taste with some sugar.
Serve it with a good steak! You can get some variation in flavour by using celeri instead of celeriac!
My sister is in New York at the moment. Yes, in the Big Apple New York. Everything is evidently big in there -skyscrapers, meals, even muffins…I also heard that the freezers bear so many different Ben and Jerry ice creams that one has problems to decide which one to choose every time. On the top of the fact that I am missing my sister I also feel jealous not to be able to enjoy world famous Magnolia Bakery’s cup cakes with her in Manhattan. I can only imagine how woderful it must be to finish your working day with a colourful cup cake in one hand and a huge cup of Starbuck coffee in the other.
My sister is a big fan of American chocolate cookies. The following recipe is the recipe she once gave to me and ask me to make. I tested these crunchy cookies and they are magical. How could they not be..buttery chocolate cookies are hard to spoil! Make big cookies, it is my tip. The bigger the cookie is the better it is!
5 1/2 dl white flour
1 tsp bicarbonate/baking soda
1 tsp salt
2 1/2 dl white flour
1 1/2 sugar
1 1/2 brown sugar
1 tsp vanilla extract/vanilla sugar
1. Mix the flour, salt and soda. Cut the chocolate into small cubes.
2. Melt the butter and add the sugar in it. Add the eggs into this mixture and vanilla extract too.
3. Combine the flour mixture sith the butter mixture. In the end add all the chocolate cubes.
4. Make round big cookies. Bake them in the oven of 180-190 degrees for 10 minutes. If the cookies are extremely big American like, it will take a bit longer to bake them.