Pumpkin Pie

A fall must do. I avoid canned pumpkins. It is once again a labor of love to cut and boil or bake and scoop the pumpkins. I make the pumpkin puree extra spicy with cloves, fresh ginger, cinnamon, allspice and cardamom. My Indian twist to the pie is cardamom. I peal the skin which is equally fragrant and remove the small seeds that are ground with the rest of the spices.

The crust is made from baking flour and pastry flour, cold butter and eggs and cream. I bake at the lowest temperature possible, 350 deg for 40-45 min. The perfect partner in crime to a slice of pie is a scoop of vanilla ice cream. And the secret ingredient - cardamom.

Sugar pumpkins
Small round and perfect for pies

Mr Sweet potato performs the arduos task of cutting

Boil or bake in oven

Grind ginger, cardamom, cinnamon, cloves and all spice

Add to mashed pumpkins

Whip together eggs and cream

Add caption

Add the whipped mixture to the pureed pumpkins

Add a cup of sugar and a couple of tsp of flour and the filling is ready

Mix equal parts all purpose baking flour and pastry flour with 2 tsp sugar and 1/2 tsp of salt 

Add cold butter and mix with hands
Leave butter flour mix slightly crumbly

Whip together eggs and cream

Add whipped mix to crumbly flour and make dough

Flatten dough on pie plate

Fill with spicy creamy pumpkin puree

Bake at 350 deg for 30-40 min

Decorate with cut figs