|
This recipe will create the perfect complement to your thanksgiving
meal.
Recipe Ingredients
1 lb pastry or bought pie crust
1 pint of fresh or canned pumpkin
2 eggs
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
¾
cup sugar
1 scant pint milk
½ teaspoon grated nutmeg
Preparation and cooking instructions
If you are using a bought pie crust then you will only need
the last bit of these recipe instructions. First roll out
the pastry with a floured rolling pin on a floured board or
surface. Then lay the pastry over the pie pan and carefully
push the pastry into the pan so that the base and sides are
well lined. Trim any excess pastry from around the edge with
a knife and press the pastry down again.
Now, prick the bottom all over with a fork, and place in
the refrigerator for about 30 minutes to rest. Meanwhile preheat
the oven to 375°F. After the pastry has rested bake for
10 minutes, then remove from the oven and leave to cool in
the pie pan.
In the meantime peel the pumpkin and, discarding the seeds,
remove the flesh. Then cut the pumpkin flesh into small chunks
and steam until tender. Next strain through a colander and
then push the pumpkin pulp through the colander into a measuring
jug – you will need about 1 pint of pumpkin puree. Preheat
the oven to 350°F.
Now pour or spoon the purée into a large mixing bowl
or if you’re using canned pumpkin put this into a mixing
bowl. Now one at a time beat in the eggs, followed by the
salt, ginger, cinnamon, sugar and milk. Beat together well,
then pour or spoon the mixture into the pie crust and sprinkle
with nutmeg.
Place in the oven then reduce the heat and bake for about
45 minutes. If liked 2 tablespoons of the milk can be replaced
with 2 tablespoons of brandy. Add this to the mixture before
pouring into the pie crust. Happy Thanksgiving !
Have a happy Thanksgiving !
|
