Ex-pat Pumpkin Pie

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 1 2/3 cups flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup sunflower oil
• 3 tablespoons cold milk
• 2 cups fresh pumpkin, cooked, pureed & wrung out
• 355 ml unsweetened condensed milk (kondensmilch)
• 3 large eggs
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon clove

Recipe

• 1 to prepare pumpkin for 1 pie: cut a 2-3 kilogram pumpkin in half. remove seeds and make a few holes in the rind. place opening side down in a large baking dish. pour boiling water into the baking dish up to about 1 inch. bake at 180 c for 45-60 minutes. allow to cool, then scrape flesh out of rind. pureé, then wring as much liquid as you can out by putting the pumpkin in a cheese cloth and squeezing out over the sink. (i always buy a bigger pumpkin and prepare enough for 2-3 pies and freeze the portioned pumpkin in ziplock bags.).
• 2 to make the crust, mix the dry ingredients together in your pie pan. mix the oil and milk with a fork in a mixing cup and pour on top of the dry ingredients. mix thoroughly with fork, pat into pan & flute the edges.
• 3 beat the 3 eggs in a bowl. in a separate smaller bowl mix the sugar, salt & spices. add to eggs. add pumpkin, mix well. add milk, mix well and pour into pie shell.
• 4 bake 20 minutes at 220 c, then reduce heat and bake a further 40-50 minutes at 180°c.
• 5 cool at least 2 hours and enjoy.