Aussie Farmers Direct Challenge

In addition to the amazing Pumpkin Ice Cream that I blogged about last week I also made Pumpkin Pie.

After our days in hospital there was not much pie left when I came back and wanted to take a picture

Recipe is thanks to Akatsukami at the Unaboard

Pumpkin Pie

1/8 tsp. salt
2/3 cup white sugar
1 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. ginger
2 eggs
1 2/3 cup Skim soy milk
1½ cups mashed cooked pumpkin

Beat eggs slightly. Sift dry ingredients together and stir in. Add milk and pumpkin and mix. Pour custard into an unbaked pie shell*; bake at 450°F for 10 minutes; then reduce temperature to 325°F and bake 35 minutes longer.

You can also add 1/3 cup chopped nuts to the unbaked custard.

For a richer pie, sift together ¾ cup sugar, 2 Tbsp. cornstarch, and the spices. Add an egg yolk, 2 cups whole milk, and 1 cup pumpkin. Cook custard until thickened, stirring constantly. Pour into baked pie shell, cover with meringue, and bake.

* You can purchase dairy free pie shells at the supermarket, just make sure to check the ingredients on the back, usually it is the savoury shells that are dairy free.

The Verdict – I love this Pumpkin PIe.  I also love that you don’t need to use canned pumpkin which is not readily available in Australia.  This works best with Japanese Pumpkin, I’ve found Butternut Pumpkin is too moist.  Also roast your pumpkin to cook it, boiling the pumpkin makes it too wet.  I love Soy Milk with this, the flavour really seems to compliment the pumpkin  much more than regular cow milk.