PUMPKIN FASHION FROM THE OTHER SIDE OF THE OCEAN

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?

Ingredients:

  • 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.

 

 

Preparation:

 

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

 

 

 

 

 

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