"as American as apple pie" they say, but pumpkin pie is also just as American. A versatile dish that can be served as a vegetarian appetiser, as a vegetable accompliment to a main course or serve it with (maple) whipped cream as a dessert
pumpkins are not a vegetable greatly used in the UK which is a shame as they are such an amazing vegetable. They can be pureed (great as a baby food) roasted or baked. For preparation and cooking of pumpkin, click here http://dawlish.com/article/details/64
Which ever way you choose, it must be remembered they grow above the ground and therefore cook quite quickly, despite having a raw texture more akin to the potato.
they are also nutritionally sound. Being incredibly rich in vital anti-oxidants and vitamins A, C & E, very low in calories and recommended for controlling cholestrol
pumpkin puree
400
ml
cream
300
ml
eggs
1
pc
egg yolks
3
pc
sugar - castor
75
gm
sugar - soft brown
75
gm
ground ginger
1/2
tsp
ground cinnamon
1/2
tsp
ground nutmeg
1/4
tsp
ground cloves
1/4
tsp
salt
1/4
tsp
pastry case - blind baked
1
pc
preheat the oven 180°C
combine thoroughly the pumpkin puree, cream, both sugars and the spices and salt. recipe for cooking the pumpkin puree can be found here http://www.dawlish.com/article/details/161
whisk together the eggs and then combine with the above mixture
warm the pie crust in the oven until it is hot to the touch, letting the filling stand at room temperature in the meantime
pour the pumpkin mixture into the crust
bake until the centre of the filling seems set, approx 30 to 45 minutes (cover carefully with tin foil after 15 minutes if required to prevent browning)
remove and allow to cool completely on a wire rack
refrigerate or serve at room temperature
chef notes
serve as a brunch dish with salad
serve as an appetiser
serve as a side vegetable with main course
serve as a dessert with
lightly whipped cream to which maple syrup and grated lime zest has been added
