Pumpkin Pie
Baking the pumpkin
Ingredients
- 1Kg of Pumpkin
- ½ cup of butter
- 1 cup of brown sugar
- 1 tablespoons of cinnamon
- 1 tablespoons of nutmeg
- 1 tablespoons of cloves
Preparation
- Wash the pumpkin thoroughly,
- Halve the pumpkin and clean out the seeds
- Dice the pumpkin meat in 4cm cubes (skin on)
- Lay cubes skin down on a baking tray
- Mix all other ingredients and cover the pumpkin with it
- Bake at 190°C until the cubes are tender (about 45 mins - 1 hour)
Preparing the pumpkin filling
Ingredients
- The baked pumpkin
- 1 cup of brown sugar
- 2 tablespoons of cinnamon
- 2 tablespoons of nutmeg
- 2 tablespoons of cloves
- 1 large egg
- ¼ cups of flour
Preparation
- Scoop the pumpkin meat off the skin from each cube
- Add to blender with all other ingredients
- Blend until smooth texture
Making the Pie Crust
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter, chilled and diced
- ¼ cup ice water
Preparation
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Baking the Pie
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
- Pour in the pumpkin mixture
- Preheat the oven at 220°C
- Place the pie in the centre rack and bake for 20 minutes
- Lower the temperature to 175°C and bake for an additional 60 minutes, or until toothpick comes out clean
- Let it cool down to slightly above room temperature
Serving the Pie
- With the pie slightly above room temperature
- Shave half a crayon's worth of Carrot, Orange and Ginger Food Crayon on top of the pie
- Slice in wedges (6 or 8) and serve with a ball of vanilla ice cream.