Pumpkin Pie.

"Eeewww, pumpkin! I don't like pumpkin!"
A lot of students say this before they actually try the pumpkin pie.
A lot of students don't say anything after they have tried it, their mouth is too full to talk!

Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Rolling pin

·      Small pot and lid

·      Sieve

·      Whisk/ potato masher

·      Measuring cups/spoons

Ingredients

·      Sweet pastry, 1 sheet or half a block

·      Pumpkin, 300g (boiled and dried)

·      Eggs, 2, beaten

·      Condensed milk, 2 Tbspn

·      Castor sugar, ¼ cup

·      Cinnamon, ½ tsp

·      Ginger, ¼ tsp

·      Cloves, pinch

Method

1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.

2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).

3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.

4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.

5.    Pour into the pastry base and bake at 180⁰C for 30 minutes. A knife should come out clean.

6.    Cool on wire rack.