October has arrived, it means the pumpkin-frenzy season is here. Its all about pumpkin yet honestly I have never tasted a pumpkin before. This is my first pumpkin cooking and tasting experience, it turned out pretty good. Who ever thought you can make such a nice dessert from a vegetable?!
I use the recipe from my favorite pie crust recipe that I have uploaded in here, I did exactly what the recipe says, just DON'T BAKE IT YET because we are going to bake the crust along with the pumpkin filling in it.
500 gr fresh pumpkin, removed skin and seeded (or you can use canned pumpkin)
1 can of sweetened condensed milk, I used EAGLE BRAND® Sweetened
2 large eggs
1 Tsp ground cinnamon
1 Tsp ground ginger
1/2 Tsp ground nutmeg
1/2 Tsp salt
1 Tsp vanilla essence
1. Preheat the oven to 425F
2. On a big measuring bowl made out of glass, heat the diced pumpkin in the microwave for about 4 minutes to soften it up a bit. If you are using canned pumpkin, you can skip this step.
3. Once your pumpkin is ready, pour in the condensed milk, 2 large eggs, cinnamon, ginger, nutmeg, salt and vanilla essence. Mix all of the ingredients with an electronic chopper or food processor until smooth (become a purée).
4. Pour the pumpkin mixture into crust and bake for 15 minute then reduce oven temperature to 350F and continue baking for another 30 minutes or until knife inserted into the filling comes out clean.
5. Let the pie cool down a bit before serving.
PS: I used the recipe from the Eagle Brand condensed milk and did minimum modification.