Year 6 - Thanksgiving Afternoon Tea (The Wild West)

Over the course of the last week and this week, the children in Year 6 have taken their learning a step further within their topic 'The Wild West'. The children began learning about 'Thanksgiving' and the importance of the celebration for American History. They showed excellent understanding in a CHATTA and could discuss what they learnt using new vocabulary with their peers. They presented their learning as a double page spread, using fantastic new vocabulary and facts from the CHATTA.

Following on from this, the children made a traditional Thanksgiving dessert 'Pumpkin Pie' within Food Technology. The children worked together as a team, after listening to the instructions carefully, to create their dish. Each child showed excellent teamwork and food hygiene skills when working.

The children decided to have their pumpkin pie at a parent and carer Afternoon Tea on the day of Thanksgiving (the fourth Thursday of the month of November). Each adult was able to taste a slice of pumpkin pie accompanied by a tea or coffee. The children enjoyed tasting their delicacies and were able to share this enjoyment with their adults.

It was so lovely to see so many different parents and carers join us for the Thanksgiving Afternoon Tea. Thank you always for your support and participation. 

Well done Year 6 children for showing a love for learning once again!

Below is the Pumpkin Pie ingredients and recipe:

Ingredients

1 can pumpkin puree

1 sweet pasty case

140g caster sugar

½ tsp salt

½ tsp fresh nutmeg

1 tsp cinnamon

2 eggs, beaten

25g butter, melted

175ml milk

1 tbsp icing sugar

Whipped cream

Method

STEP 1

Preheat the oven to 220C/200C fan/gas 7.

STEP 2

In a bowl, combine the sugar, salt, nutmeg and half the cinnamon. 

STEP 3

Melt the butter and beat the eggs.

STEP 4

In a separate bowl, mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Add the sugar, salt, nutmeg and cinnamon mixture ands combine.

STEP 5

Pour into the sweet pastry case and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 minutes until the filling has just set.

STEP 6

Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Add the cream to the top and serve chilled.