How to make a very tasty pumpkin pie filling
Carving a pumpkin? Save the flesh for this awesome pumpkin pie filling recipe from our Culinary Arts and Baking staff:
- 100 ml milk, evapourated
- 250 ml pumpkin, puréed
- 3 eggs
- 90 ml sugar
- salt 1 pinch
- cinnamon, ground, 1 pinch
- nutmeg, 1 pinch
- ginger, ground, 1 pinch
- mace, 1 pinch
Combine all ingredients and fill a 20-centimetre (eight-inch) pie shell to the rim, or 16 eight-cm (three-inch) tart shells.
Bake 30 to 35 minutes at 200 C (390 F). Pie is done when filling begins to brown. Test by wetting a finger and pressing it to the surface of the filling. No liquid should emerge under light pressure.
The Culinary Arts staff advises making the pie your own by adjusting the sugar and spices to taste.