Pumpkin Pie

Tandy’s challenge for this week is to make something using pumpkin or squash.  I immediately thought about my Aunt Hilda’s Pumpkin Pie and she was kind enough to share her recipe with me; thanks Aunty Hilda.  I have eaten this delicious pie (in sweet potato version too) for many years at family gatherings but have never made it myself until now.  I only made half of the original recipe and it turned out equally as delicious as the full recipe.

Ingredients

1 cup flour
1 cup sugar
2 tsp baking powder
1 tsp salt
¼ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
1 cup milk
2 eggs
1 cup cream
100g butter melted
2 cups cooked and mashed pumpkin

Sauce

250ml yellow sugar – I used brown
60ml water
¾ cup milk
2 tbsp cornstarch
25ml butter
1 tsp vanilla essence

Method

1. Preheat the oven to 160°C.
2. Sift all the dry ingredients together.
3. Add the milk and mix through.
4. In a separate bowl, beat the eggs cream and butter together and then add the pumpkin.
5. Add this mixture to the flour mixture, combine and pour into a baking dish.
6. Bake for 1 hour and 50 minutes.

Sauce

1. Combine the sugar and water in a saucepan.
2. Heat until caramelised.
3. Add ½ a cup of the milk while stirring constantly.
4. Mix the ¼ cup milk with the cornstarch and add to the sugar mixture and stir until thickened.
5. Remove from the heat and stir in the butter and vanilla essence.
6. Pour over the pie as soon as it comes out of the oven.

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