Recently we have had an excess of vegies that we have been trying to use up before they go bad.
Using an altered recipe from an op-shop plate that I picked up, we made Pumpkin Pie. It turned out fabulous! I can't believe I've never had pumpkin pie before. I guess it is more an American thing but I'm certainly a convert now!
Couldn't even get a shot of it before being eaten!
I think it was the condensed milk in the recipe tht makes it taste so damn good!
I'm off too make another one now, because we finished the first one quick smart. Lucky we did too because the recipe is on the plate so now I can give it to you so you can try out this delicious pie yourself
"Op Shop Plate Pumpkin Pie"
Combine 1.5 cups steamed & cubed pumpkin with 3/4 cup sugar and 2 slightly beaten eggs.
Add quarter teaspoon of salt, 1 teaspoon of cinnamon, half teaspoon of ginger, and a quarter teaspoon of nutmeg.
Add two-thirds cup condensed milk (yummy!) and three-quarters cup water, mix thoroughly.
Pour into uncooked pastry shell (made yourself or shop bought if you're short on time).
Bake in 220 degrees celsuius oven for 15 minutes then reduce heat to 170 degrees celsius and bake for 4 minutes more