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.
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
1 cup cream
100g butter melted
2 cups cooked and mashed pumpkin
250ml yellow sugar – I used brown
¾ cup milk
2 tbsp cornstarch
1 tsp vanilla essence
- Preheat the oven to 160°C.
- Sift all the dry ingredients together.
- Add the milk and mix through.
- In a separate bowl, beat the eggs cream and butter together and then add the pumpkin.
- Add this mixture to the flour mixture, combine and pour into a baking dish.
- Bake for 1 hour and 50 minutes.
- Combine the sugar and water in a saucepan.
- Heat until caramelised.
- Add ½ a cup of the milk while stirring constantly.
- Mix the ¼ cup milk with the cornstarch and add to the sugar mixture and stir until thickened.
- Remove from the heat and stir in the butter and vanilla essence.
- Pour over the pie as soon as it comes out of the oven.