My pumpkin pie is serious. I really mean...serious. You might want to sit down whilst I explain.
It has a British twist to it. Imagine the All-American, beloved graham cracker crust. Now imagine the crust lined with an extra layer of Hob Nobs. Yes...Hob Nobs...and not just that...but browned butter....there I said it! BROWNED BUTTER HOB NOB GRAHAM CRACKER CRUST! It has TWO layers! TWO CRUSTS!
If you have never tried Hob Nobs before (which is understandable if you're American), they are delicious oaty biscuits that you should buy immediately. Unless you are making the hob nob pie crust below, I generally recommend buying the milk chocolate covered hob nobs for the ultimate taste party.
As for the filling, it is made with sweetened condensed milk for an extra velvety texture and a cup of candied yams to enhance the pumpkins natural flavour. The candied yams were a new optional addition following some internet research that I did. Whilst they do intensify the pumpkin flavor they also add a sweet complexity to it. BOOM.
If you're based in America, you can buy Hob Nobs at speciality food stores, World Market or buy it online through Amazon. And, if you're based in Europe and cannot find pre-made graham cracker crusts or even graham crackers, the closest alternative are digestive biscuits.
Pumpkin Pie (makes one 10-inch pie)
- 1 (14 oz) can of sweetened condensed milk
- 2 large eggs
- 1 3/4 cup of fresh pumpkin puree (Or the equivalent to 1 (15oz) can)
- 1 cup (10oz) of drained candied yams from a can (Optional)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- A pinch of salt
For the crust:
- 1 (10 inch) graham cracker crust
- 1 300g pack of Hob Nobs (approximately 17 hob nobs should do)
- 1/2 cup (113g) of butter, melted and browned
Before you do anything, prepare the pumpkin puree according to the last post. You can make it the night before and store it in an airtight container in the fridge. If you prefer to use canned pumpkin for convenience, that is ok. Just make sure you buy one that is high quality.
- Start by preparing the crust. Melt the butter in a saucepan and cook under low heat until the colour turns a golden brown and little brown bits form on the bottom of the pan. You will know when it is done, because it starts to have a delicious toasty aroma. Don't burn it! Once you have browned the butter, take it off the heat.
- Crush the hob nobs in either a ziploc bag or a food processor. Once they have been crushed adequately, put them into a bowl and add the browned melted butter. Mix until combined. Press the Hob Nob mixture on top of the 10 inch graham cracker pie base. Put it into the freezer for 20 minutes to set. Cooling the pie crust will also help prevent the crust burning.
- Preheat the oven to 350 F (180 C).
- If using fresh pumpkin, then combine the fresh pumpkin puree, candied yams (optional), cinnamon, nutmeg, ground ginger and salt in a saucepan. Simmer on low-medium heat for 7-8 minutes stirring continuously and mashing the yams (if added) into the pumpkin with the back of a spoon. During this step we are just trying to cook off some of the excess moisture in the pumpkin. Make sure you don't have any lumps. Take off the heat. If using canned pumpkin you can do this step in a bowl and heating is not necessary - a lot of the moisture has already been drained from canned pumpkin.
- In a medium bowl, mix together the eggs and sweetened condensed milk. Add the pumpkin mixture and stir until fully combined.
- Pour the filling into the cool pie base. I find it helpful to cover just the exposed crust with aluminum/aluminium foil strips (by wrapping several 1"x4" aluminum rectangles over the sides) to prevent it from burning in the oven.
- Put on a baking tray and bake in the middle of the oven for 35 minutes. The pie should appear to be mostly set with the smallest jiggle towards the center. The residual heat will set it as it cools. Cool for a couple of hours and then either refrigerate or serve with whipped cream.