Dawn Roads: This season is a time for Pumpkin Pie. Now I am going to make this traditional pumpkin pie using pulp from the pumpkin flesh. Take the pumpkin and that lovely orange example there. You want to place it to one side because I have already prepared and cooked off the pumpkin pieces ready for pulping. Let me just show you what I have done. In the oven roasting resting tin there are pieces of pumpkin and they have been placed in that with the skin on one side and of course the seeds removed on the other. This was then steamed in the baking oven. I did this by placing the pieces in, two tablespoons of water, covering tightly with foil which keeps in the steam.
But once the quantity I did, this quantity steam for round about an hour and they come out nice and soft. As we can see by pushing the knife in there. The flesh is then easily taken off the skin and goes into a basin. If I remove that and bring over the basin here and show you as an example the last piece of pumpkin going in. It can be mashed to the pulp ready to be mixed up with the spices. Now the spices. The spices going to be placed in the pulped cold pumpkin, a teaspoon and a half of cinnamon and half a teaspoon of brown ginger. There are our traditional spices together with some nutmeg. Nutmeg freshly grate it. Nutmeg gives the best flavor. So grate about quarter to a half a teaspoon of nutmeg into the mixture. Put the nutmeg away. Place it at the one side and we are ready to mix in.
The other ingredients combined together here and I have got some caster or superfine sugar and three eggs. Whisk those together, increasing the speed as we go and to that add some flour cream, can be flour cream or cream fresh just help that all nice to the bowl and combine it with the sugar and the eggs. This is the time that we then add the pumpkin pulp.
Now I am going to add this in two lots and you can see the beautiful pulp there darkened with the spices and it's really smelling as the holiday time is coming. The remainder goes into the bowl. Again, using the whisk slowly incorporate that into warm mash and we've got the filling for the pumpkin pie.
Remove the filling now to the side and here I have one prepared raw pastry pie crust. This is sure crust pastry crust into the basin sides of a ceramic flan dish. It's very easy to serve the pie straight from this dish and cooking on the floor of the roasting oven will ensure that the pastries cooked at the bottom because you get the heat from underneath as well as cooked round the side and they are fairly cooked in the center. So take the raw pastry in the ceramic flan dish and pour in the filling mixture, so that it goes all into the pastry case smoothly done and just make sure all the scrumptious mixture is taken out.
Pumpkin pie bakes on the floor of the roasting oven for about 35-40 minutes until it's nice and golden brown on the top.
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