Jason King
AmyHuangEasy Pumpkin Pie Recipe suitable for Australia to cook
January 24th 2011 08:06
I have wanted to cook a traditional pumpkin pie for a very very long time. I was always astounded that in the US pumpkin is actually a sweet and not a savoury as we are used to here in Australia. Mychal always used to tell me how delicious PP actually is and I stored in my tiny little brain to cook at a later date.
Then some very cool Orble readers and posters told me all about it again in another article and then one sensational reader posted a recipe for me on one of my articles - of course I am completely mentally scrambled and have searched high and low in my articles but could not find it so I searched Google instead and found the most amazing recipe on www.pickyourown.org
This lady wrote an 18 page PDF document (or viewable on her website) that covers pretty much everything you will ever need to know on cooking her pumpkin pie. It is amazing - she covers the traditional US version using tinned pumpkin and then explains how to make it with a normal pumpkin, she explains what pumpkins to use in different countries and what substitutes to use to ensure the recipe is outstanding.
This is a link to her article if you want the full blown covering of everything:
PICK YOUR OWN COMPLETE RECIPE
But I am cutting the recipe down to assist Australian's in making this very simple and mind blowingly sensational dish. And to guarantee it will get you smothered in compliments I had the best judge possible. A 6yr old girl, Stella Bella, who only eats 5 things. Ice cream, Spaghetti Bolognese, chocolate, devon and carrots are pretty much staple. She ate two slices and cleaned her plate and said "it's the best" - god love her
This is very basic - I just recommend not cooking it on a steaming hot Sydney day unless you have a well ventilated kitchen - I had to steam pumpkin for 45mins and turned my house into a sauna - it was definitely worth it though - the taste of sweet and savoury combined had me moaning in ecstasy.
You Will Need:
* 1 butternut pumpkin, 1,2kgs was my weight and I had some left over but had a great recipe for the leftovers that you will LOVE (see below)
* 1 cup sugar (metric: 200 grams)
* 1.5 teaspoon ground cinnamon (metric: 3.8 grams)
* 1 teaspoon ground cloves (metric: 2 grams)
* 1 teaspoon ground allspice (metric: 2 grams)
* 1/2 teaspoon ground ginger (metric: 1.25 grams)
* 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
* 1/2 teaspoon salt
* 4 large eggs
* 3 cups pumpkin glop (ok... "sieved, cooked pumpkin") (metric: 0.7 litre)
* 1.5 cans (12oz each) of evaporated milk (that is 480ml) and also non fat is fine
* 2X 9inch premade shallow flan pastry from Coles or you can make your own - these are 9inch shallow pies. (see pics) - the more traditional pan is a 10inch pan that is at least 10cm deep but I prefer the 2X shallow pies as opposed to one whopper
You Will Need To:
1) Peel skin off your butternut pumpkin and chop it into largish chunks
2) Steam it over the stove until it is very tender, just like you would when making mash pumpkin or potato - it took me about 40mins as there was a lot of pumpkin and my steamer was too small and I used a colander instead
3) Place all the pumpkin into a large mixing bowl
4) Mash the hell out of it - I used a barmix hand mixer but if you don't have one then use a masher - or if you have a food processor make it as fine as you can
5) Allow it to cool slightly while you prep the pie crusts - as mine were premade I just wrapped the rim with foil so it would not burn. This is also a good time to preheat the oven. Set it to 220 degrees Celsius
6) Add every other ingredient in with the pumpkin and mix it very well, I continued with the hand mixer - the goop will turn more brown due to the spices - do not be alarmed and DO NOT worry if it appears quite watery
7) Pour your mix into the pie crusts - I went right to the rim and it was fine
8) Time to bake and enjoy the superb aroma - bake for 15mins at 210degrees and then a further 50mins at 175 degrees Celsius
9) They are done when you can insert and remove a skewer or butter knife and remove without much goop on it
10) Serve warm or cold with a dollop of fresh cream - I forgot the cream and it went well as is - the entire pie was devoured with everyone having seconds - now that is what you want!
And now for the leftovers!!
I had enough of the seasoned pumpkin mixture left over to make 3 but only had the 2 pie crusts and I bought the last two from the supermarket - but thank god for the lovely lady who wrote the original recipe - she suggested French toast with the mixture and I made it with raisin toast (2 days in a row now and in breakfast heaven)
If I have missed anything please ask - this is an easy recipe and should be embraced by all as the flavours are just amazing.
Then some very cool Orble readers and posters told me all about it again in another article and then one sensational reader posted a recipe for me on one of my articles - of course I am completely mentally scrambled and have searched high and low in my articles but could not find it so I searched Google instead and found the most amazing recipe on www.pickyourown.org
This lady wrote an 18 page PDF document (or viewable on her website) that covers pretty much everything you will ever need to know on cooking her pumpkin pie. It is amazing - she covers the traditional US version using tinned pumpkin and then explains how to make it with a normal pumpkin, she explains what pumpkins to use in different countries and what substitutes to use to ensure the recipe is outstanding.
This is a link to her article if you want the full blown covering of everything:
PICK YOUR OWN COMPLETE RECIPE
But I am cutting the recipe down to assist Australian's in making this very simple and mind blowingly sensational dish. And to guarantee it will get you smothered in compliments I had the best judge possible. A 6yr old girl, Stella Bella, who only eats 5 things. Ice cream, Spaghetti Bolognese, chocolate, devon and carrots are pretty much staple. She ate two slices and cleaned her plate and said "it's the best" - god love her
This is very basic - I just recommend not cooking it on a steaming hot Sydney day unless you have a well ventilated kitchen - I had to steam pumpkin for 45mins and turned my house into a sauna - it was definitely worth it though - the taste of sweet and savoury combined had me moaning in ecstasy.
You Will Need:
* 1 butternut pumpkin, 1,2kgs was my weight and I had some left over but had a great recipe for the leftovers that you will LOVE (see below)
* 1 cup sugar (metric: 200 grams)
* 1.5 teaspoon ground cinnamon (metric: 3.8 grams)
* 1 teaspoon ground cloves (metric: 2 grams)
* 1 teaspoon ground allspice (metric: 2 grams)
* 1/2 teaspoon ground ginger (metric: 1.25 grams)
* 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
* 1/2 teaspoon salt
* 4 large eggs
* 3 cups pumpkin glop (ok... "sieved, cooked pumpkin") (metric: 0.7 litre)
* 1.5 cans (12oz each) of evaporated milk (that is 480ml) and also non fat is fine
* 2X 9inch premade shallow flan pastry from Coles or you can make your own - these are 9inch shallow pies. (see pics) - the more traditional pan is a 10inch pan that is at least 10cm deep but I prefer the 2X shallow pies as opposed to one whopper
You Will Need To:
1) Peel skin off your butternut pumpkin and chop it into largish chunks
2) Steam it over the stove until it is very tender, just like you would when making mash pumpkin or potato - it took me about 40mins as there was a lot of pumpkin and my steamer was too small and I used a colander instead
3) Place all the pumpkin into a large mixing bowl
4) Mash the hell out of it - I used a barmix hand mixer but if you don't have one then use a masher - or if you have a food processor make it as fine as you can
5) Allow it to cool slightly while you prep the pie crusts - as mine were premade I just wrapped the rim with foil so it would not burn. This is also a good time to preheat the oven. Set it to 220 degrees Celsius
6) Add every other ingredient in with the pumpkin and mix it very well, I continued with the hand mixer - the goop will turn more brown due to the spices - do not be alarmed and DO NOT worry if it appears quite watery
7) Pour your mix into the pie crusts - I went right to the rim and it was fine
8) Time to bake and enjoy the superb aroma - bake for 15mins at 210degrees and then a further 50mins at 175 degrees Celsius
9) They are done when you can insert and remove a skewer or butter knife and remove without much goop on it
10) Serve warm or cold with a dollop of fresh cream - I forgot the cream and it went well as is - the entire pie was devoured with everyone having seconds - now that is what you want!
And now for the leftovers!!
I had enough of the seasoned pumpkin mixture left over to make 3 but only had the 2 pie crusts and I bought the last two from the supermarket - but thank god for the lovely lady who wrote the original recipe - she suggested French toast with the mixture and I made it with raisin toast (2 days in a row now and in breakfast heaven)
If I have missed anything please ask - this is an easy recipe and should be embraced by all as the flavours are just amazing.
| 62 |
| Vote |
Comments (5)
Add Comments
