The First-Time Perfect Pumpkin Pie
11 May 2015
Every other week, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. As a twist on the usual healthy fare, our recipes are usually sweet treats that incorporate an abundance of fruits, veggies, whole grains and nuts. We believe that “real food” treats eaten in moderation can add some fun and variation to a healthy, plant-based diet. We hope you’ll try them out and let us know what you think!
Why save pumpkin pie for Thanksgiving? It’s a veggie-packed dessert and full of vitamins, and with Autumn upon us on this side of the world, we’ve been looking for ways to use this amazing veg in our kitchen.
If you are an American reading this, I’m sure you are quite familiar with the famous pumpkin pie, but some other nationalities (like a lot of South Africans) have not had the pleasure of being introduced to this delightful dessert. This recipe uses fresh pumpkin – not from the can – and I was surprised at how easy it actually is to make. I had never tasted pumpkin pie before (I think the idea of pumpkin as a dessert scared me!) but now I can’t wait to make it again for all my South African friends.
You may not know that pumpkin pie is a delicious way of getting your B vitamins, as well as a bunch of other good vitamins including Vitamin A, E & K. These vitamins are essential for neurological health and healthy skin. Most of us don’t get enough B-complex in our diet, so if you’re feeling a bit stressed, pumpkin pie might be the perfect pick-me-up!
2 cups pumpkin puree (directions on how to make it are below)
1 12 oz. can of evaporated milk
½ cup (125 ml) packed dark brown sugar
1/3 cup white sugar
1/2 tsp salt
2 eggs plus 1 egg yolk
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp lemon zest
1X whipped cream (for serving)
1X Pie Pastry
To make the pumpkin, cook half a pumpkin in the oven on 350 Fahrenheit or 180 Celsius for 45 minutes to an hour (must be soft when you poke it with a fork). Take it out and let cool. Once cooled put it in a sieve over a bowl to let extra water drain out.
- Preheat your oven to 425 degrees Fahrenheit (200 degrees Celsius)
- Add sugars, salt, spices and lemon zest into bowl
- Mix together
- Beat the eggs and add them to the bowl of mixed ingredients
- Add the pumpkin puree and mix until combined
- Add the evaporated milk
- Pour the mixture into the pie pastry
- Bake at 425 degrees Fahrenheit (200 degrees Celsius) for 15 minutes
- Turn oven down to 350 degrees Fahrenheit (180 degrees Celsius) and bake an additional 40-50 minutes until knife comes out almost clean
- Allow to cool and serve with whipped cream
This recipe was inspired by The Art of Doing Stuff