Pumpkin pie

Another classic, as I was saying in the other pie post. It may seems like a strange idea at first to make a pie with pumpkin filling, but for those of you who like the gingerbread spice mix, you will also like it as the spices are quite similar. I really like the texture and taste of the pie "as is", but if you want, you should too it with some nice whip cream.

Once again, use your favorite recipe to make a 9 in (23 cm) pie crust and put it in a buttered pie dish. Mix 190 ml of sugar with half a teaspoon of salt, 1 teaspoon of grounded cinnamon, half a teaspoon of ginger and a quarter of a teaspoon of cloves. In a big bowl, beat 2 eggs add 2 cups of cooked and mashed pumpkin*. Stir in the sugar-spices mix and mix well. Finally, slowly incorporate 350 ml of milk to the mixture and pour it in the crust. Bake in the oven at 220 C for 15 min and reduce the heat to 180 C for another 40-50 min, or until a knife inserted in the middle if the pie comes out clean.

Like for the lemon meringue pie, the pie should be serve cold. Ideally, both the pies should be prepared either the day before or at least before anything else, cooled down for a couple of hours on the counter and then in the fridge for at least another couple of hours. You will loooooooove this!

*** Note on the pumpkin: originally, it's calling for "regular pumpkin" (the one we are using for Halloween). In America, you buy this in a can, already cooked and mashed: this is as easy as it gets! If you can't find it, you can always use the same amount of butternut squash that you cook yourself. The time for cooking might be a little different, but the taste is very similar!