Sometimes, you can get slight variation on old favorite,pumpkin pie, the American version. The Aussies have their version of the Pumpkin Pie. It is made a bit different. But, it is just as good. I am making this for Thanksgiving. It is sort of after dinner with lattes. The secret is you get to be know what is in it. The Aussies decided to take it to the next level. I learned this recipe about 3 days ago. Bear with me as I try my best to nail it the way I learned it.
Anyhow, this pie says yummy goodness all the way through. It is so Aussie through and through. But, the real secret is seeing the big grins on every ones face while eating. I mean that jello pudding smile like the Cheshire cat that you see people with while eating some. This pie certainly does this treat really well and no one will complain and will ask for second slice to eat.. Let's get cracking the ingredients with the directions. Here they are:
Ingredients
22 oz of pumpkin
1 can evaporated milk
2 eggs, beaten
1 cup dark brown
soft sugar
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/2 teaspoon
ground nutmeg
1/2 teaspoon salt
For the pastry
3 cups plain flour
1 teaspoon salt
220g butter
1/2 cup cold water
Directions
Preheat oven to
400 degrees Farenheit.
Halve pumpkin if
necessary and scoop out any seeds and stringy portions. Cut pumpkin into
chunks.
In a saucepan over
medium heat, cover the pumpkin with water and bring to the boil. Reduce heat to
low, cover and simmer for 30 minutes or until tender. Drain, cool and cut away
the skin.
Return pumpkin to
the saucepan and mash with a potato masher. Drain well, and measure 18 oz. of
the mashed pumpkin; reserve any excess pumpkin for another use.
Prepare pastry by
mixing together the flour and salt. Rub butter into flour, and add 1 tablespoon
cold water to mixture at a time. Mix and repeat until pastry is moist enough to
hold together.
With lightly
floured hands, shape pastry into a ball. On a lightly floured board, roll
pastry out to about 5mm thickness. Transfer to a 9 inch pie dish, gently
pressing pastry into the base and up sides.
Cut off any excess
pastry hanging over the sides of the dish, and pinch pastry securely around the
inner edge.Refrigerate any remaining pastry for another time.
In a large bowl
with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar,
cinnamon, ginger, nutmeg and salt. Mix well.
Pour into a
prepared pie dish. Bake in preheated oven for 40 minutes or until a knife
inserted in the center comes out clean.
This pie is ready to eat and smells great. Your friends and guest will want more at Thanksgiving. They will have the plate in hand and asking for it hand over fist. It tastes wonderful and blissful that this pie will put those bland pumpkins to shame. It is simple to make ,as well as, fun,too.
Now, this recipe is available for free and can be download at the link below.
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