It's Halloween season and what a better way to learn how other ways to use your Pumpkin (malenge) like making a delicious pumpkin pie.
The recipe originates from America and Americans love pumpkin pies, especially around this time of year.
Pumpkin pie is still pretty unpopular in Kenya but why not give pumpkin pie a try this season and see what all the fuss is about.
Try out this recipe for homemade fresh pumpkin pie and thank me later.
Malenge can also be used to make chapati, bread or cooked with potatoes and beef.
Pumpkins offer vitamin C, vitamin E, iron, and folate. All of which strengthen your immune system.
More pumpkin in your diet can help your immune cells work better to ward off germs and speed healing when you get a wound.
Servings: 8-10
Time (Preparation & cooking): 1 hr. 30 min
INGREDIENTS
300g plain flour
500g pumpkin (pick a sweet, non-watery one)
2 eggs, beaten
400 g tin evaporated milk
dark brown soft sugar
1/2 Tsp. ground cinnamon
1/2 Tsp. ground ginger
1/2TSP. ground nutmeg
1/2 Tsp. salt
Whipped cream or ice cream (optional)
DIRECTIONS
STEP 1
Cut pumpkin in half lengthwise; discard seeds and bring to boil for 15-18 minutes or until very tender.
STEP 2
In a 9-inch pie plate. Transfer pastry dough to fit the pie baking plate.
Then Trim pastry to 1/2 inches beyond the edge of the plate, then push the pastry to the edges of the baking plate.
STEP 3
Drain the pumpkin and set to cool,
When cool enough to handle, scoop out pulp and mash.
STEP 4
In a large bowl, combine the mashed pumpkin, cinnamon, salt, ginger, beaten eggs, brown sugar, and cloves.
Then beat until smooth.
STEP 5
Gradually beat in milk. Then Pour the custard into the pie plate with the pastry.
STEP 6
Bake at 425°C for 15 minutes then reduce heat to 350°C, baking for 40-50 minutes longer until a knife or toothpick inserted in the centre comes out clean.
STEP 7
Cover edges with foil during the last 30 minutes so as to prevent over-browning.
If desired, have it with ice cream or apply whipped cream around the edge of the pie.
