Pumpkin Pie

Yes folks, this is a pumpkin.  Really, I promise.  1kg of pumpkin.

Pumpkins here in Vietnam are a little strange looking.  This is actually a section of the pumpkin.  I was skeptical about the taste when I discovered that pumpkins existed here, but quickly discovered that it tastes exactly the same as Libby's canned pumpkin!  (Whew!)

First, steam the pumpkin until it's super soft (around 45 minutes), then mash them with a potato masher.  You can also puree them.  This recipe calls for two cups of mashed pumpkin, but I didn't even measure and the pie tasted great!

Now add 1/2 a teaspoon of salt.

You'll also need 1 2/3 cups of evaporated milk.  This can contained just the right amount, and I was lucky to find it at a big store similar to Sam's Club.

  Next, add two beaten eggs, 3/4 cups of sugar, 1 tablespoon of oil, and 2 teaspoons of cinnamon.  (I was a bit short on spices and actually think pumpkin pie with nutmeg and ginger is pretty terrible, so I always just double the cinnamon.)  YUM!

I know, I know--the pie crust looks pretty terrible.  This is what happens when you can't find another round pie pan (because I also made the pecan pie that you'll read about it my next post) and when you're the buy-your-crust-in-the-freezer-section-of-Walmart kind of girl.

  My pie crust recipe needed butter, but butter is around $8 a pound, so I used oil--resulting in something that tasted like baked flour.  (BUT, it did the job.  No, I won't share the recipe because I'm sure you can do better!)

Bake it at 375 (190 C) for about 1 hour.  I discovered while baking this that my poor little oven does NOT apparently have a temperature regulator and my oven thermometer reported temperatures up to 450, which I'm not sure was an accurate reading, since the pie took about two hours to cook.  In the end, even though the pie looked kind of funny, it tasted sooo delicious! A late Happy Thanksgiving to everyone!