An American dessert that’s perfect for Australian’s summer Christmas holiday when the pumpkins are in season.
I don’t like the dessert too sweet, thus my recipe is rather plain. You can double the sugar if you want.
Pumpkin is quite sweet once roasted.
What you need:
700 g Blue Pumpkin (Kent Pumpkin I used)
1 Cup Evaporated Milk
1/4 Cup White Sugar
1/5 Cup Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
Pinch ground cloves
Short crust pastry (either use a commercial one, or see my other post for how-to)
* Can use Mixed Spice for a lazy convenient replacement for all the spices.
1. Preheat the oven to 190 degree Celsius, grease the baking tray and lay the short crust pastry nicely. If you like the pastry rather cripsy, baking the crust for 10 min or 15 min prior pouring the pumpkin puree mix is a good idea.
Otherwise, cling wrap the tray along with the pastry into the fridge.
2. Chop the pumpkins into the big chunks, discard all excess seeds and lumps. Lay them nicely and grease slightly with olive oil or butter. Roast the pumpkin for 45 min or until tender. Let it cool down. Scrap the pumpkin meat off the skin.
3. Use a blender, blend the pumpkin and evaporated milk. Whisk the puree with the rest of the ingredients.
4. Pour the puree mix into the prepared crust. Baked for an hour or until the center is firm.
* if the crust is slightly burnt, cover the edges with aluminium foil after 30 min.
Perfect to serve with whipped cream or some vanilla ice cream
* Suggestion: the seeds can be kept and baked separately as a nice snack. Add either salt, or a dash of soy sauce and sesame oil. Roast at 210 degree until crispy.