This Trusty Crusty Pumpkin Pie recipe is quite easy, just follow this how to guide step for step.
As it is getting colder in South Africa, the lovely smells of winter are starting to awaken in our kitchen. Smells that take us back to grandma’s ‘melkkos’, simmering soup and a pumpkin pie with hints of nutmeg and cinnamon. Let this recipe take you back down memory lane, and allow it to lure you deeper into the winter’s wonder.
About the crust
You can make your own crust or buy it beforehand, either way will work! Just make sure to partially bake your crust before you pour the filling in.
To save some time and make it easier in the future to whip up a spicy pie, peel and dice your pumpkin of choice and boil in salty water until soft. Strain out the water and put the pumpkin aside to cool. Once cool, mash the pumpkin until fine and put in 420g bags ready for next time. Tie, mark and freeze. Leave 420g for the pie you are about to make in a large mixing bowl.
If you want to grow your own pumpkins, check out the other benefits of gardening!
Time for some gathering
Gather all your ingredients:
- 1 cup brown sugar
- 1-2 tbsp flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp cloves
- 3 large eggs
- 420g pumpkin puree
- 1.4 cups milk
Time to start mixing
In another large bowl, whisk together the sugar, flour, salt , spices and whatever else you want to add. The bowl is your canvas! Smell it, ahhhh delicious! Just don’t come to near, you might sneeze!
Put the large bowl aside and get your pumpkin. Now get another little bowl and whisk those 3 eggs until you think it is beaten. Plop it in with the pumpkin, and add the flour. Wisk until you see no more speckles of flour or dams of milk. Pour the wet ingredients into the dry ingredients. Mix mix mix. Ahh, smell again and add whatever you think will make it special. Write it down, that’s how new recipes are born!
Now for the baking
Pour your masterpiece into your partially baked pie crust and shimmy shimmy until it’s level. Put your pie in the oven and bake at 200C for 45-50 minutes or until the centre is almost set. Shimmy it again, should still be a bit wobbly. Remove from oven and allow to sit and cool for an hour or two. Cover with a beeswax wrap or cling wrap and refrigerate for a few hours. You can also eat it hot, either way, it’s divine.