Dinner tonight was pumpkin pie. Consisting of pumpkin (veg), milk (dairy), eggs (protein) and pastry (carbs) this was a very – um – balanced and healthy meal. No, really. B-G had a starter plate of baked beans and boiled broccoli with butter in order to raise his veg quotient. H-G and I had nothing, just the pie. (We had had a further balanced meal for lunch featuring fruit in the form of Morrisons own jam donuts.)
This was quite simple. I got the main recipe from the BBC Good food website and then adapted it a bit as I went along- varying with the spices.
750 pumpkin, peeled, deseeded and cut into chunks
sweet pastry case (ready made or you can make your own).
140 g mix of castor and muscovado sugar
1/2 tsp salt
1/2 tsp fresh grated nutmeg
1 dash allspice
1 tsp cinnamon
2 beaten eggs175 ml milk
Boil the pumpkin until soft, then drain and blitz in the blender until smooth
combine sugar, salt, nutmeg and cinnamon
add beaten eggs, melted butter and milk
add pumpkin and mix well
pour into the pastry shell. Cook at 220 degrees celsius for ten minutes. Reduce temperature to 180 degrees celsius and cook for a further 35-40 minutes.
Baking is where knowing your own oven really comes in handy. If your oven is a fan oven and quite effective then reduce temps above to 200 degrees and 160 degrees. Our oven claims to be a fan oven, but it is not as efficient as all that. It also cooks unevenly, so I turned the dish around half way through the cooking.
This was really good. It was terribly terribly sweet, but the spices came through so the sugar did not overwhelm. I had read that the pie would firm up overnight if left in the fridge. We may have to try that – next time – there were no leftovers at all this evening.