Pumpkin Pie all the way from Marlborough
In a America the recipe would say take 1 can of pumpkin puree, but then again a country who grows pumpkins for stock feed, carving lanterns and turning into oversweet sickly pie is certainly not one that has a high standard of culinary taste. Canned Glop is another name for American pumpkin and so fresh pumpkin is the vegetable of choice and the ingredient of the season
My favourite products besides the flesh from the pumpkins is the seeds and the oil which add a whole new dimension to the overcooked and stewed pumpkin that we were forced to eat as children – yes even pumpkin sandwiches were on the menu if we did not eat if from the previous nights dinner. The Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds from the inside of the melon, they are a best once they have been roasted and are good source of protein, zinc, and other vitamins, and are even said to lower cholesterol. One gram of pumpkin seed protein contains as much tryptophan as a full glass of milk (Tryptophan is a essential amino acids that the body uses to synthesize the proteins it needs, especially those related to relaxation, restfulness, and sleep and we can all do with more of that).
Pumpkin seed oil is another favourite and it is used mainly in cooking in central and eastern Europe. It is considered a delicacy in Austria where a little is often added in traditional local cuisine on pumpkin soup and on potato salad. Pumpkin seed oil is dark and rich in flavour and only a little will go along way as it is intense in flavour and aroma
What ever your favourite part of the pumpkin is, if it is roasted, steamed, boiled or grated raw, in your sandwiches or as dessert – the key with pumpkins is to enjoy it now as a comfort food, at it is best eaten in the cooler months of the year, and it is not going to get much colder than this !
Abbeys Mums’ Pumpkin Pie Recipe
2 cups cooked pumpkin
2 T Golden syrup
1 Can of condensed milk
2 T Butter
½ cup brown sugar
1 t cinnamon
½ t nutmeg
¼ t ginger
¼ t cloves
Sieve the cooked pumpkin, blend all ingredients, pour into 7 cooked individual sweet pastry cases. Bake at 170 degrees for 10 – 14 mins or until golden brown, serve with whipped cream and lashings of icing sugar