Pumpkin pie for Halloween, pumpkin pie for Thanksgiving, pumpkin pie for Christmas. America loves its pumpkin pies, especially around this time of year. Writer Sophia Louisa Little called it, the one dish that wakens memory's longing sigh - which is a ringing poetic endorsement to make pumpkin pie the perfect nostalgic offering for your holiday cooking.
Despite its awesomeness though, pumpkin pie is still pretty unpopular in Kenya. This holiday season, why not give pumpkin pie a try and see what all the fuss is about? After all, it's pumpkin season here too. And maybe, this devilish dessert may just find its way into the hearts (and stomachs) of your Christmas dinner guests for years to come.
Try out our homemade fresh pumpkin pie recipe with your kids this boxing day. Be sure to share your creations with us on twitter using #PumpkinPiePlug
Total Time (Preparation & cooking): 1 hr 30 min
Servings: 8-10
Ingredients: - 500g pumpkin (pick a sweet, non-watery one)
- 350g plain flour
- 410g tin evaporated milk
- 2 eggs, beaten
- 175g (6 oz) dark brown soft sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Whipped cream, optional
Directions: - Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1-inch of water. Cover and microwave on high for 15-18 minutes or until very tender.
- Meanwhile, roll out flour pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inches beyond edge of plate; flute edges. Set aside.
- Drain pumpkin. When cool enough to handle, scoop out pulp and mash.
- In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour the custard into the pie plate with flour pastry.
Bake at 425°C for 15 minutes. Reduce heat to 350°C; bake for 40-50 minutes longer until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning. If desired, apply whipped cream around edge of pie.
History box:The modern pumpkin pie originated from American colonists and it actually started off as a soup containing milk, honey and spices. The mixture would then be stewed up and served in a pumpkin rather than a sweet custard in a crust. It's actually not until the early 19
th century that the recipes began appearing in cookbooks and then later incorporated as a must have for holiday dessert.
