Day 6 ‘Iconic Pumpkin Pie’

Some ideas for cake recipes are more controversial than others. You don’t have to try hard to convince anyone to give chocolate cookie a go. Chocolate, cream or caramel – these ingredients almost guarantee that your dessert will taste good. You can like it more or less, but you will never turn your head away in disapproval.

What if we took a veg and made our desert all about it? To be completely honest, vegetable pudding doesn’t appeal to me, at least not by a sound of it. Funnily enough, we keep forgetting that some of vegetables sneaked into our dessert menu a good while ago, and completely stole the show! Therefore, without further ado, let me introduce the queen of today’s episode; loved by many and underestimated by a few, one and only- pumpkin!

As soon as temperature outside drops slightly and you feel a breeze of autumn on your neck, there is no other treats you can think of. Pumpkin spice coffee, pumpkin soup or piece of pumpkin pie with a generous blob of cream, and this is just to name a few variations. They definitely embellish nicely short, autumnal days, and over time simply became synonymous to the season. All for the good and… tasty reasons! Take for example Thanksgiving, can you imagine November celebrations without its classics? Trust me though, it tastes equally good or even better in December!

Original Recipe Pumpkin Pie

eggs- 2 large ones plus yolk on a third egg
brown sugar- 1/2 cup

white sugar- 1/3 cup
salt- 1/2 tsp
cinnamon- 2 tsp
ground ginger- 1 tsp
ground nutmeg- 1/4 tsp
ground cloves- 1/4 tsp
ground cardamon- 1/8 tsp
lemon zest- 1/2 spoon
pumpkin pulp puree- 2 cups
evaporated milk- one can 
crust- 1 unit (If you do not have time, that’s a perfect solution but, trust me,  making your own is not really that difficult and time consuming! Give it a go!

1. Preheat your oven to 220ºC.
2. Beat eggs in a large bowl, mix in brown and white sugar, salt and all spices (cinnamon, ginger, nutmeg, cloves, cardamon. Add lemon zest and stir again all together. 
3. Add pumpkin puree and evaporated milk. Beat together until everything is well mixed.
4. Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature for 15 minutes. 
5. Cool the pie for about two hours. (Tastes best served with puffy cloud of whipped cream!)

I must admit, this is not the first time I have baked pumpkin pie, but I wouldn’t lie saying that I discovered it only few month ago. Back in October, I was watching one of my favourite vlogers’ video and she literally planted the idea of baking pumpkin pie in my head. Since then, I served it to my family and friends quite a few times, and honestly cannot get enough!  It became guilty pleasure for me and rather sweet torture for them!

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