Halloween and, Thanksgiving in America, are coming. After you’ve made those jack o’lanterns, you make an easy pumpkin pie, right? Here’s an easy way to use all that sweet orangy pulp that we all love. Forget precise proportions. It depends on your ingredients, your oven and how you’re feeling that day. Here’s how to do it, easy pie crust included!INGREDIENTS
- pureed pumpkin, about 3 cups
- brown sugar
- cream or Greek yogurt
- 1 tablespoon plain flour or corn starch
- 2 eggs (3 if small)
- spices: whatever you want of powdered ginger, cinnamon, nutmeg and clove
Easy-as-pie Pie Crust
- plain flour
- vegetable oil (either sunflower, corn, peanut)
METHOD For a medium-sized pie. About 3 cups (a pound, let’s say) of thick pureed pumpkin – the frozen unseasoned kind is great for this, but of course, you must defrost it first. If making your own puree, let the water evaporate as much as you can. Then add about a cup of heavy cream but you can also use Greek yogurt. Beat in the brown sugar, plain flour or cornstarch, the eggs, and the spices. Just do it «all’occhio», or as it looks to you. It should remain thick, and the colour should be dark brown despite the creamy stuff inside. Pour it into :
The easy-as-pie Pie Crust
Take your pie pan, whatever dimension. Throw in what you consider to be a proper amount of ordinary flour, same for sugar, then after mixing with a spoon or spatula, make a well and mix together some milk and sunflower, corn or peanut oil. Mix it all up until it looks right. Pat until you have about an even layer all over the pan and sides. No big deal! And no rolling-out or leftover crust.
Putting it together
What would you think? You just dump the pumpkin mixture into the crust. Bake in a medium oven for whatever time it takes to solidify. This, of course, depends upon your oven. You can also bake for about half an hour, and just leave the pie in the hot oven to finish cooking without wasting energy. It’ll come out all nice and creamy but not drippy. Chill and enjoy.