We'd like to share with you a traditional Thanksgiving holiday recipe with a little piece of Ireland added. Crafted by an Irish Chef, this indulgent holiday recipe includes a splash of Fercullen Irish Whisky, an expertly crafted blend, distilled right here on the Powerscourt Estate.
This makes one 10" x 1.5" Pumpkin Pie.
To make the pumpkin puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds.
Cook the pumpkin in the microwave on high power for 12 minutes.
Scrape off all the cooked flesh and purée it quickly in a blender until smooth.
You'll need 400g/14oz Pumpkin Purée for the pie.
To make the sweet pastry:
8.5oz (250g) plain flour
3.5oz (100g) butter
2.5oz (75g) light brown sugar
1 medium egg
A little cold water
3.5oz (100g) crushed gingernut biscuits
Rub the butter into the flour until it's like breadcrumbs. Add the sugar and mix in.
Break in the egg and quickly pull the pastry together adding a little cold water if needed.
Roll it out and line a floured 10" pie dish (about 1.5" deep). Trim off any extra pastry.
Crumb the gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine.
Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed.
How to make the filling:
3 medium eggs
5.5oz (160g) light brown sugar
1x 15 fl oz (410g) can of evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
A pinch of ground cloves
1/2 tsp salt
14oz (400g) pumpkin purée
1 fl oz (35ml) Irish Whiskey
Break the eggs into a large bowl and whisk them well by hand. Add the brown sugar and mix in for 30 seconds until they're thick and creamy.
Add the can of evaporated milk and mix well for about 30 seconds.
Add the pumpkin purée along with all the flavorings and mix everything together until smooth.
Lastly, add the Fercullen whiskey and stir it into the filling.
Pour the mix into your pie dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the center of a pre-heated oven at 160°C / 320°F for 40 minutes.
Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it's cooked - giving you a little spring in the center when gently pushed down.
Leave the pie aside, in the dish to set until cold.
To turn it out, put a flat plate on top, turn it over, tap the bottom of the baking tin and lift up gently. Now put your serving plate on the bottom of the pie and turn it back over.
Top with pecans, if desired.
Finally, sit back, relax and enjoy!