Pumpkin Pie

Easy. Delicious.  Worth doing.

Also, a thanksgiving treat.  Thank you America for holidays revolving around food.

Of course, people often make pumpkin pie with canned pumpkin, because they are insane.  Use butternut pumpkin.


Half a medium sized butternut pumpkin.
 1 can evaporated milk
1 egg + 1 yolk
1/2 cup white sugar
1 tsp cinnamon
1 tsp ginger (ground)
1/2 tsp nutmeg
1/2 tsp cloves (ground)
1/2 tsp allspice

(for all spices, adjust as per preference.  I tend to use more ginger and nutmeg than stated above)

1 1/2 cups flour
100 gm butter (v. cold, grated)
2 Tbsp white sugar
1 tsp cinnamon
Splash of water/milk/buttermilk (whatever you have.  Alternatively, use an egg yolk)

To make dough, mix flour/cinnamon/sugar.  Add cold grated butter, and combine until mixture is breadcrumby.  Add a dash of your liquid of choice (a single egg yolk will probably be about perfect, alternatively start with 1-2 Tbsp of liquid, and add more if necessary).  Bring dough together.  it should form a smooth ball.  Set in fridge to cool before rolling out.

 Filling goes like this:  De-seed and peel the pumpkin.  Chop in inch sized chunks, boil until soft.  Allow to cool a little.  Mash/process the pumpkin, with the sugar, spices.  Place in pan with evaporated milk, heat until boiling, simmer for 3-5 minutes, take off heat.  When cooled slightly, mix through egg + yolk.

Shape cold pastry into a pie dish.You can blind bake the pastry if you want, but it isn’t needed.  Add filling, cook at 180c (fan oven) until filling is firm (about 50-55 minutes).

Eat. Yoghurt works with it.

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