| January 31, 2009 |
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Sit down to a slice of perfect pumpkin pie
JACKIE wants a pumpkin pie just like she had in Canada. Be wary of overcooking the pumpkin as you will end up with slush. I always microwave this vegetable in a steamer. It holds its shape better and the texture stays dry. PUMPKIN PIE 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 500g cooked and mashed pumpkin ¾ cup sugar 1 can Carnation milk 1 unbaked 22cm deep pie shell or two shallow 22cm shells (see notes for other pastry ideas). Whipped cream (optional) 8 servings Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl.Stir in pumpkin, sugar and spices. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 220°C oven for 15 minutes. Reduce temperature to 180°C and bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Notes: FOR 2 SHALLOW PIES: Substitute two 22cm pie shells. Bake in preheated 220°C oven for 15 minutes. Reduce temperature to 180°C and bake for 20 to 30 minutes or until pies test done. Do not freeze cooked pie. You may use a roll of bought short-crust pastry or make this easy one, which is suitable for pies, quiches and tarts. Alternatively, you can make a biscuit crust. EASY PASTRY 250g margarine Or 225g butter; 225g marge 500g cake flour 2 egg yolks 10ml vinegar Pinch of cream of tartar 250ml soda water Grate marge or marge and butter in a bowl. Add flour. Beat egg yolks, vinegar and cream of tartar. Add soda water and mix ingredients together. This pastry freezes well. BISCUIT CRUST 1 packet Tennis, Marie, Digestive or ginger biscuits, crushed (I like Digestives). 500g marge or butter Mix together and press into pie plate.
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