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Pumpkin Pie |
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INGREDIENTS
4 cups fresh pumpkin, cooked and mashed
1 400ml can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) deep dish pie crust
DIRECTIONS
Before making a pumpkin pie it is important that you prepare the pumpkin.
Large field pumpkins are not usually as good for making desserts. Try to source smaller sugar varieties from your greengrocer.
Two of the main ways of preparing the pumpkin are baking, and by microwave.
Baking Method
· Place the two halves face down in a baking dish and cover with foil.
· Bake in a preheated oven (190 deg C) until tender; about 1½ hours for a medium- sized sugar pumpkin.
· When cooled, scoop out the flesh and puree or mash it.
Microwave Method
· Cut the pumpkin in half and get rid of the stem section and stringy pulp.
· Microwave on high power for seven minutes per pound, turn the pieces every few minutes for even cooking.
· Process as above.
Once you have prepared the pumpkin flesh, you are ready to start the pie.
· Preheat oven to 220 deg C.
· Mix pumpkin puree in a bowl with sweetened condensed milk and eggs. Then add cinnamon, ginger, nutmeg and salt. Whisk until thoroughly blended. Pour into pie crust.
· Bake in for 15 minutes then reduce the heat to 175 deg C and bake for another 35 to 40 minutes test with a knife; if it comes out clean, it's done.
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