Ingredients
- Unbaked pie crust 250g
- Pumpkin 300g
- Condensed milk 300mL
- Eggs 2
- Cinnamon 1 teaspoon
- Nutmeg 0.5 teaspoon
- Sugar 100g
Method
- Wash, peel re-wash the pumpkin
- Cut into wedges
- Roast in the oven at 180°C for ~20 minutes until tender. Use a skewer to test. Remove from the oven and let it cool down.
- Roll out the dough and place it in the pie tin.
- Blind bake it for about 10-15 minutes.
- Blend the pumpkin once it cooled down, add the sugar, eggs, spices and the condensed milk.
- Mix the ingredients well.
- Remove the pie crust from the oven and pour in the mix.
- Put it back and continue baling the pie for another 15-20 minutes until the filling solidifies
Note: Make sure that the pie crust is cold before use, and try to handle it as little as possible in order to keep its flakiness.
Fun facts: The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and it was quickly accepted as pie filling. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675)
Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving.
