Organic pillow lovers will be interested to know that instead of throwing their pumpkin away after Halloween, you can make a delicious and easy pumpkin pie!
This is a very American dish, but is delicious and warming
on cold autumn nights, so don’t throw it away, be creative!
1. Preheat
the oven to 200 degrees
2. Your
pumpkin is already, ready to cook as by now you will have done all the hard
work removing the inside stringy flesh and seeds. Cut in half and bake both halves in the oven at about
350 degrees, and scoop out the inside when tender after about an hour to an
hour and half.
3. Make the pie crust by either - cheating
using a pre made short crust pastry dough (!), or make your own using 7 oz of all purpose flour with a teaspoon of salt, and 4 oz butter, put everything in a bowl, mix with your fingers until it resembles a fine breadcrumb mixture and add 2-3 tablespoons of cold water to the mixture a little at a time. Keep mixing and kneeding dough until it is moist enough to hold together in a ball
4. Shape dough into a ball and
place on a lightly floured board. Roll dough out to 1/8inch thickness. With a
sharp knife, cut dough 1 1/2 inch larger than an 8 to 9 inch pie pan placed
upside down on the flattened dough. Gently roll the dough around the rolling
pin and transfer it right side up on to /into the pie pan. Unroll, ease dough
into the bottom of the pie pan gently.
5. In a large bowl with mixer speed
on medium, 2 cups cooked pumpkin mash with 12floz evaporated milk, 2 beaten eggs,
¾ cups brown sugar, ½ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg
and ½ teaspoon salt. Mix well. Pour into a prepared crust. Bake 40 minutes or
until when a knife is inserted 1 inch from the edge comes out clean.
Enjoy with
some fresh whipped or double cream or ice cream!
