For ages I've wanted to try it, America seems to be the only place where people eat pumpkin pie yet everyone says its yummy, why isn't it available elsewhere? Anyway, anyone got a good recipe for it?

funny you should say that, as i was thinking the same, then the other night i was at a restaurant (in Glasgow) which advertised pumpkin pie as a dessert to which i got VERY excited and tried to order one, but the had none left
when i visited the US i tried it, and it was lovely.

__________________
Said Hamlet to Ophelia,
I'll draw a sketch of thee,
What kind of pencil shall I use?
2B or not 2B?

i just found this:
(degrees are in farenheit i suspect)

A delicious pumpkin pie, spiced with ginger and cinnamon.
Ingredients:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
Preparation:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

__________________
Said Hamlet to Ophelia,
I'll draw a sketch of thee,
What kind of pencil shall I use?
2B or not 2B?

Mmmm pumpkin pie is the best. I am gonna make a super delish one soon.

post pics

__________________
Said Hamlet to Ophelia,
I'll draw a sketch of thee,
What kind of pencil shall I use?
2B or not 2B?

i'm going to be making pumpkin pie on halloween for the first time ever. this is the recipe i'll be using

Maple Pumpkin Pie
serves 6

you will need:
150g/8oz plain flour
75g/3oz butter
50g/2oz vegetable shortening
cold water to mix
4 eggs, beaten
500g/1lb pumpkin, diced
175g/6oz light muscovado sugar
125ml/4 fl oz maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon, plus extra for sprinkling
large pinch of grated nutmeg
250ml/8 fl oz double cream

preparation time: 40 minutes
chilling time: 15 minutes
cooking time: 50-55 minutes

1.
place the flour, butter and shortening in a bowl,
rub together using your fingertips until the mixture resembles fine breadcrumbs,
add enough cold water (about 3 tablespoons) to mix into a soft dough,
turn out on to a lightly floured surface and knead briefly,
roll out a little larger than a 23cm/9inch flan case,
line the greased flan case with the pastry,
press the pastry into the bade and sides of the case and trim off any excess,
chill for 15 minutes.

2.
line the pastry case with a large piece of greaseproof paper,
fill with 'baking beans/rice/pasta' and bake in a preheated oven (190c, 375f, gas mark 5) for 15 minutes.

3.
steam the pumpkin over a saucepan of boiling water for 10 minutes or until tender,
puree in a blender or food processor.

4.
mix the eggs, sugar, syrup, spices, half the cream and the pumpkin puree in a bowl,
lift the paper and beans out of the pastry case
pour in the pumpkin mixture and bake for 35-40 minutes until set and golden.

5.
allow to cool,
when cold whip the remaining cream and spread over the top of the pie,
sprinkle with a little ground cinnamon

I like to make it with a cream cheese layer between the crust and the pumpkin filling. I don't have a recipe on hand but I can post one if you really want it...

i should hope that's in farenheit

which restaurant?