Hello and good evening.I know I am late and I do have a valid reason for that.first of all I was busy preparing for the International night . I had to cook for 70 people and then hosted coffee morning the same week.Amidst all this my status became carless since the driver met with an accident .Thankfully no one was hurt but  the car was damaged  and now I am dependant on public transport which is quite rare in Bandung.

It was Andrew Rees's (Nitin's coursemate)birthday last Friday and I baked this pumpkin pie for him.It was packed complete with a handmade bow and  a birthday tag in a corrugated box .Totally loved doing this project.

So here is the recipe for pumpkin pie which is slightly improvised since I have come up with a short crust pastry which is crunchy and the filling is very American . Over all its a simple and yummy recipe which even the pumpkin haters(my husband included) love.

Without any further ado here is the recipe .

                Pumpkin Pie

For short crust pastry

INGREDIENTS

castor sugar         3 tbsp                                  butter          150 gms
flour                      2 cups                                  egg yolk       1    
custard powder   2 tbsp                                  lemon juice  1 tbsp   
corn flour             2 tbsp                  cold water as per needed to knead the dough

METHOD

Mix all the ingredients to make a dough . This dough can be frozen and then reused if excess.

For the filling

INGREDIENTS

cooked pumpkin          1 cup                                        nutmeg      ¼ tsp
eggs                                2                                              cinnamon   ½ tsp
 juice of    ½ lemon                                                                                 
sweetened cond milk    1 tin                                        dry ginger   a pinch

METHOD

 

•   Sieve pumpkin and separate eggs.
•   Mix pumpkin,egg yolks,con.milk,juice and spices together.

•  Beat eggwhites to a stiff foam and fold into the pumpkin mixture.
•  Pour  the mixture into the rolled out pastry.
•  Cover the top with patterns with the rest of the pastry.

•  Sprinkle cinnamon flavoured sugar before sticking the pie into the oven.
•  Bake at 180°C for 1 hour or until done.
                                                                      
  Wasn't that simple?Try it out and let me know how it turned out. I am sure it will be fantastic and you and your family would love it.
  

You could serve it with whipped cream or icecream.Sinful but yummy.Ohh by the way Andy called this evening and said he loved the pie so you have his recommendation as well.

Happy cooking!