soooooooooo… My latest blurb was a week ago, when the idea came to make a pumpkin pie. must have been a wind from across the ocean blowing my way, carrying the rich smells of Thanksgiving. indeed, believe it or not, pumpkins are not well appreciated in France. So I decided to explore the unknown territory 🙂
now, if you are as inexperienced as I am as far as pumpkins are concerned, you’ll need to know the depths of it. Let’s start from scratch, shall we?
- 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted/ vanilla ice-cream/milk and yogourt (if you’re desperate)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 9-inch pie crust, unbaked
Cooking Time: 50 minutes
Step 1 – Let’s begin with the real thing
Thou shall wash the pumpkin… just kiddin hehe
Wash the exterior of the pumpkin in cool or warm water. Cut the pumpkin in half. A serrated knife and a sawing motion works best – a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
Step 2 – Scoop out the seeds…
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS
The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. Then, pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they’re ready to save for next year’s planting or roast.