What would Autumn be without pumpkins? I think each of us deserves a shot at creating a fabulous autumn desert that simply makes your mouth water at the sheer thought of enjoying the finished product and this is one of the recipes that has me drooling right now!
INGREDIENTS:
2kg fresh pumpkin (approx weight without skin)
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
4 tubes (or a 1kg can) condensed, sweetened milk
6 eggs (beaten)
2 unbaked pie crusts (22cm aka 9 inch)
DIRECTIONS:
Preheat oven to 200 C (400 F).
Either:
Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 8cm (3 inch ) wide strips. Place strips onto a baking sheet and bake in the preheated oven for about an hour.
Then, once done, scrape the pumpkin flesh from the skins, then puree in a food processor until smooth.
or:
use prepared pumpkin cubes and bake w/fan for 30mins to reduce the water content before pureeing in a food processor until smooth.
Preheat your oven to 220 C (425 F).
Add the nutmeg, ginger, cinnamon, salt, condensed milk and eggs to the pumpkin puree.
Prepare 2 pie forms with dough for the crust and score the base with a fork. Pour mixture into two raw pie crusts. If you have pie content left over thanks to a watery pumpkin, fill up a few oven safe dessert bowls and bake them along with the pies for a superb pumpkin dessert alternative.
Bake in preheated oven for 15 min (220º C no fan). Reduce oven temperature to 175º C and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean.
Cool and refrigerate.
Serve with whipped cream or ice cream...
notes: small dark green pumpkins contain much less water and thus produce less pie content.