The pie was so good, and it tickles me that it's an English recipe; I am posting it here, and hope they (British Country Living) won't mind.
Mix together:
- 3 eggs
- 200 grams sour cream
- 1 can (425g) pumpkin puree
- 125g light muscovado sugar (I used light brown sugar)
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- zest from one lemon
Put into your crust of choice and bake at 375F for 40 minutes or so.
I left out the lemon, not wanting to depart too much from tradition. And since I'd used up all my ginger supply in mixing up some pumpkin pie spice, I just put in 2 teaspoons of that. The pie was less custardy and softer than the usual, but very delicious. A keeper!
That pie filling sounds good! I'm going to try it. xx
ReplyDeleteSo, that must mean you're feeling better. :)
DeleteMy cold is a bit better...still coughing though, it's the headaches I get with it that makes it worse. (Seems extra stress on my body, i.e. colds/flu, heat, sun, weather changes, etc, etc leads to migraines/headaches)
DeleteI need to live in an insulated bubble :)
So, I will try the pie...but maybe not this week. Do you make your own pastry? And what recipe do you use? xx
I make the oil crust recipe from my old Betty Crocker cookbook from the 70's, and I use Spectrum brand canola oil: suitable for high temperatures and organic.
DeleteThanks Lisa. Actually...if the recipe was in British Country Living I've probably got the magazine somewhere :) xx
DeleteI'm glad it was a success! I've never eaten pumpkin pie.
ReplyDeleteI am going to try your recipe, because I have given up on the one on the Libby's can; I can never modify it to exactly meet my standards! Maybe I'm forgetting how it used to taste when I did adjust the ingredients in a way that I evidently did not write down. Anyway, I'm definitely ready to branch out and experiment! Thank you!
ReplyDeleteI will expect a report on the finished product, Gretchen. ;-)
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