Last week my husband brought home a huge pumpkin.
Unfortunately I don’t have a picture with it but believe I was scared but its size. It must’ve been around 3 kg.
So decided to try something new, something I never cooked before – a pumpkin pie , the American type.
Of course the pumpkin was way big so I end up making a curry as well.
So with the help of one of the books my hubby bought for me for Mothers Day I dared baking my first pumpkin pie ever.
1 pumpkin(or big enough to make about 500g of purée)
225g light brown soft sugar
3 tablespoon plain flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
350ml evaporated milk
Shortcrust pastry – Sainsbury’s
Cut the pumpkin in half and remove seeds. Cut in slices after that and put it on a baking tray. Bake at 160 C for 30 to 40 minutes or until the flesh is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel.
Mash or puree in small batches in a blender. Increase oven temperature to 230 C.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 500g of the pumpkin puree, spices and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 230 C and then reduce the oven temperature to 180 C. Bake an additional 40 to 50 minutes or until a skewer inserted near the centre comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie and refrigerate overnight for best flavour.