Ok Here's how I made my Grandma's pumpkin pie;
Made 1 batch of
almond pastry but substituted hazelnuts for the almonds. Chilled and blind baked the pie shell for 15 minutes.
While that was happening I put
500grams chopped pumpkin into the bowl 15 seconds speed 7
added 1/2 a cup of water and cooked for 13 minutes 100 deg speed 2
let it cool completely then add
1/2 tea cinnamon, nutmeg, ground ginger and a pinch of salt
Add one can of condensed milk, 4 eggs and 1/3 cup raisins.
Mixed it all up 10 seconds/speed 3/reverse. Poured into pastry shell and baked for 1 hour at 180
oC.
members' commentsem - was delicious and the filling wasn't to strong in flavour, just right. I just made short crust pastry from the edc, was lovely and light.
daska - I made too much filling for my pastry and, in a complete absence of ideas, I just stuck it in a pan to cook along with the pie while I wondered what to do...
{{{{thinks}}}}}}...
In the end I squished it in a plastic bag, stuck it in the freezer and put it back in Izzy this evening to turn into ICE-CREAM!
And jolly delicious it was too.
