Pumpkins (known as Duba) are in season and readily available now from most fruit and vegetable stalls around town.  It also happens to coincidentally be the month of the American celebration of Thanksgiving when the traditional desert served is Pumpkin Pie. Here is an easy recipe for this delicious pie to be enjoyed by everyone whether you celebrate Thanksgiving or not. Pumpkins are also used in wots.

 

PUMPKIN PIE

Pastry for Single-Crust Pie:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup margarine or butter

3 1/2 tablespoons cold water

 

Filling:

2 cups mashed, cooked pumpkin (steam chunks of fresh pumpkin until soft)

 

1 (12 fluid ounce) can evaporated milk

2 eggs beaten

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

 

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.

 

With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.

 

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Pumpkins (known as Duba) are in season and readily available now from most fruit and vegetable stalls around town.  It also happens to coincidentally be the month of the American celebration of Thanksgiving when the traditional desert served is Pumpkin Pie. Here is an easy recipe for this delicious pie to be enjoyed by everyone whether you celebrate Thanksgiving or not. Pumpkins are also used in wots.

 

PUMPKIN PIE

Pastry for Single-Crust Pie:

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup margarine or butter

3 1/2 tablespoons cold water

 

Filling:

2 cups mashed, cooked pumpkin (steam chunks of fresh pumpkin until soft)

 

1 (12 fluid ounce) can evaporated milk

2 eggs beaten

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

 

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.

 

With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.

 

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.