There are beautiful pumpkins to be found in Karachi these days, you only need to ask your vegetable man. Once you prepare the pulp*, you’re ready to make a pumpkin pie. This recipe is from Karen Hanson (thanks mom!).
- 3 eggs, slightly beaten
- 1 c. sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 15 oz. (shy 2 cups) pumpkin pulp* or canned pumpkin
- 1 c. evaporated milk
- 1 pie crust**
Combine eggs, sugar and spices, beat well. Add pumpkin and mix well. Add milk and mix well. Pour into a pie crust shell and bake at 450° for 10 minutes, then lower the heat to 350° for 40-45 minutes. Pie is done when the tip of a knife inserted halfway between crust and center of the pie comes out clean.
Tip: Putting a foil collar on the crust protects it from getting too browned.
*How to ‘Bake your Own Pumpkin Pulp’ is in a previous post at Cooking in Karachi. You will need to strain the pulp before using in the pie, as it has a lot of water content, then blend and it will be ready for use in the recipe.
**Also look for a ‘Pie Crust’ post at Cooking in Karachi.