A delicious Thanksgiving treat from Waitress
Waitress is set to whip up a frenzy in the West End when it lands at the Adelphi Theatre in February 2019. Originally opening on Broadway in 2015, the musical follows Jenna Hunterson, a small-town waitress and pie baker who is pregnant with a child, fathered by an abusive husband. When a pie contest with a large cash prize is announced in the local area, Jenna decides to enter in the hopes of creating a fresh start. Becoming closer to her gynaecologist while drifting away from her former lover, Jenna has to face her emotions and put them into her baking, using these as powerful ingredients to bake a beautiful pie.
Featuring an original score by Sara Bareilles, this four time Tony Award-nominated production will bring the smell of sweet cinnamon and pastry to the Adelphi Theatre for the first time. To celebrate Thanksgiving, Waitress have given us a recipe for a “Baking Your Dreams Come True Pumpkin Pie”, a warming dessert that’s guaranteed to leave you salivating. We’re sure the aroma of sweet pumpkin pie will waft out of the oven with this recipe.
“Baking Your Dreams Come True” Pumpkin Pie
Pumpkin pie is a holiday classic and a staple of every Thanksgiving. This pie filling is creamy and rich with just enough sweetness to balance some of the spice of the cinnamon and ginger, making it the perfect crowd-pleaser. Is there anything nicer to rouse everyone from their post-Turkey slumber than the sweet smell of pumpkin wafting through the air? No matter how stuffed everyone is, they’ll always find more room for this festive dessert. It’s cosy, reassuring and irresistible, and the best way to bring everyone together at this special time of year.
Ingredients for your pumpkin pie:
1 pie crust
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon salt
275g (15oz) can pumpkin puree
350ml (12oz) can evaporated milk
1. Preheat oven to 200 degrees C.
2. Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. In a larger bowl beat eggs. Stir in pumpkin. Add sugar-spice mixture. Slowly pour in evaporated milk. Pour pumpkin mixture into pie shell.
3. Bake for 15 minutes then reduce temperature to 180 degrees C. Bake for 40-50 minutes or until inserted tester comes out clean. Cool for an hour if serving immediately. Or refrigerate until ready to serve.