I decided to challenge myself this week and go out of my norm by baking a pumpkin pie. It started with 4 Pounds of Pumpkin and ended up like…
Cleaned them up and into a pot to be steamed until soft.
I wanted a purée, so into the blender went the peeled, soft, cooked pumpkin.
And then strained. Don’t want excess liquid in our filling.
So, while the pumpkin purée drains, I mixed up the rest of the ingredients for the pie filling – brown sugar, salt, ginger, cloves, nutmeg and cinnamon and egg yolks
I whipped up the egg whites to soft peaks.
At this point the pumpkin purée has let go of much of its liquid, so I then added in the sugar mixture and a can of evaporated milk and whisked it up.
Eggs whites are then folded in.
Here is my pie filling.
Now to make pie crust – did I mention I suck at making dough of any kind? So here goes, whole wheat flour, a little sugar, salt, cold butter and water.
Pre – Oven.
Post – Oven.
What I loved, my pie filling. So creamy, maybe a bit soft, but we can say it’s delicate. I was worried it would be too sweet, but it was perfectly flavoured I think, no spice was too overwhelming.
I’m still proud of my pie! =)