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Pumpkin Pie
Pumpkin Pie was invented in Massachusetts the late 19th century by housewives sick of the waste that would follow All Hallows Eve celebrations involving Jack-O-Lanterns carved out of hollowed Pumpkins.
Ingredients
- One moderately sized pumpkin
- Cream cheese or blended tofu.
- 50g brown sugar
- Shortcrust pastry
- 40g crushed/ground pecan nuts
- One clove
- Pinch ground/grated nutmeg
- Pinch ground cinnamon
- Pinch ground/grated ginger
Scoop as much of the contents out of the pumpkin as you can. Use the empty Pumpkin to make a scary Jack-o-lantern or throw it off the overpass full of paint for hilarious consequences.
Separate the seeds from the pumpkin flesh and put them to one side for later.
Steam the pumpkin flesh for a few minutes then place it in a sieve and press out as much of the juice as you can. Keep the juice for stock or hippy soft drink. Or pour it down a drain. It shall play no more part in these proceedings.
Put cream cheese or tofu in bowl and beat well.
Heat the sugar and spices in a saucepan over a moderate heat to make a syrup.
Stir the syrup into the creamed cheese/tofu.
Stir in the pumpkin pulp and stir the whole mixture well.
Add the crushed pecans into the shortcrust pasty dough and mix well.
Pour dough onto a floured surface and roll out thinly, approx 4-5mm or so thick and use it to line your pie dish.
Pour the pumpkin mixture into the pie dish on top of your pastry base. Roll out the remainder of the pastry and use it to cover the pie. Making a few holes in the top to let out steam. Place some of the washed pumpkin seeds on the top of the pie as a decoration and brush the whole surface with milk.
Allow to cool well after cooking and serve with cream.
Labels: autumn, deserts, halloween
