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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 2 |
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All out of canned pumpkin & evaporated milk with 20 guests invited to Thanksgiving dinner, I started to experiment with the ingredients I had on hand here in Germany and came up with this delicious version of Libby's famous pie. Enjoy! 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 white sugar |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon clove |
Directions:
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.
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