PUMPKIN PIE

Pumpkin pie seems to be fashionable and I am well acquainted with this American favourite.  A variety of recipes each one claiming to have Mamma's best pumpkin pie.  The American's often take short-cuts using canned pumpkin and ready made crumb base, we do it all from scratch.  This recipe is from my colleague CiCi Williamson living in Houston, Texas. 

 

Cici's Pumpkin Pie

 

 

What you need

 

125ml (1/2) cup soft brown sugar

5ml (1 tsp) ground cinnamon

2.5ml (1/2 tsp) ground nutmeg

2.5ml (1/2 tsp) ground ginger

pinch of ground cloves

pinch of ground all spice

30ml (2 tbs) gelatine

60ml (4 tbs) water

125ml (1/2) cup milk

3 extra large eggs, separated

375ml (1 1/2) cups of pureed pumpkin

60ml (1/4) cup sugar

 

That's your ingredients, now you need a crumb crust pie shell made from:

 

200g pkt of ginger, Marie or Tennis biscuits crushed finely

60ml (4 tbs) butter or margarine,

240 mm diameter pie dish (not metal)

 

You need to melt the butter or margarine in the microwave oven on 100% (high) power for one minute and mix with the finely crushed biscuits crumbs.  Press the crumbs into the lightly greased pie dish, microwave on 100% (high) power for one minute.  You are now ready for the filling.

 

1. Blend together brown sugar and all the spices.

2. Sprinkle gelatine over 60ml water, microwave on 100% (high) power for one minute until dissolved, stir once.  Set aside.

3. Stir the milk, egg yolks and pumpkin into the sugar and spice mixture

4. Add the gelatine, microwave on 100% (high) power for five to six minutes, stirring twice.

5. Refrigerate the mixture until the mixture forms mounds when dropped from a spoon.

6. Beat the egg whites until almost stiff. 

7. Gradually add sugar and beat until sugar is dissolved.

8. Fold pumpkin mixture into egg whites;  blend.

9. Pour mixture into baked pie shell and refrigerate 3 to 4 hours, or until firm.

10. Top with whipped cream.

 

Serves six to eight