Great Grandma's Pumpkin Pie
I’m fortunate to have known my great grandmother and can still remember her cooking, cuddles and words of wisdom. She was a strong woman who knew herself and her craft. What she passed down to me will be passed on my children, grand children, great grandchildren and so on. Here is one of the many delicious recipes she taught me that I would like to share.
Ingredients: Recipe requires 2 pie dishes (if you only want to make one pie, half the pumpkin spice filling and freeze the remaining and only use one short crust pastry sheet)
3 medium eggs, ½ cup sugar, ¼ cup brown sugar, 1 medium pumpkin, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground cloves, ½ tsp sea salt, 12 oz evaporated milk, 2 ready made short crust pastry sheet.
Preheat oven to 200°C. Cut pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until pumpkin is very soft (when poked with a fork). Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or food processor and set aside. Place one pastry sheet in a 9-inch glass pie dish. Press bottom and sides for pastry to fit and take the shape of pie dish the place in fridge until it’s time to fill them. In large bowl, beat eggs and sugar with wire whisk or hand beater. Then add the pumpkin mush, spices, salt, and evaporated milk fold to combine. Carefully pour pumpkin filling into pie plate. Place in oven and bake for 15 minutes. Reduce oven temperature to 170°C. Bake about 45 minutes longer or until knife inserted in centre comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Then Serve.