Now that I have been a strong independent women by moving into my new Swiss chalet-style cosy studio, accomplished a month of work in my new job and loved every day so far... and finally setting up my internet all by myself (8 days late) i'm ready to re-establish my presence on CookMeASmile.
my new home the day I moved in, at the end of September/ looks more homely now
Still not sporting a swanky camera yet but my new phone will have to do. It's Halloween today, and it's kind-of a tradition of mine to make Pumpkin Pie around this time. I've been on a mission to get to the shops after work in time all week for the missing ingredients to my pie..spices.
To make my Halloween Pumpkin Pie you will need:
the Jack-O-Lantern in my offices cafeteria on Halloween: Every dish contained pumpkin!
Mashing by Hand
My pastry Jack-O-Lantern which I forgot to put in the oven after my pie was cooked
Baking Away in the free standing oven my mum donated to me when I moved
Cooling Pie, ready to be eaten
To make my Halloween Pumpkin Pie you will need:
Enough Shortcrust pasty to fill your pie dish (mine was 9")
Big Slice of Pumpkin,
2 Eggs,
1 Teaspoon Cinnamon,
1/2 Teaspoon Ginger,
1/8 Teaspoon clove,
1 vanilla pod or teaspoon of vanilla essence,
1/8 Teaspoon Nutmeg,
140ml Cream,
Cut the pumpkin into cubes and simmer for 15 minutes until soft. Drain then blend or mash with fork into a purée. Wait until the purée has cooled before mixing all the ingredients together in a big bowl. This can then be poured into the shortcrust pasty-lined baking tin and popped in the oven for an hour at 180 C. Was great served with Crème brûlée flavoured ice-cream. Monday night indulgence !
