PUMMIE PIE

It’s been a month since my knee operation. I’m planning to start swing dancing following my return from JAPAN. Yes, I’m off to Japan in little over a week. The biggest question is whether to go to Disneyland or FujiQ. Quite the conundrum, really. Hilariously my sister and I have made a pact that we ought to be taking so many photographs that not once should we be in a situation where we have to ask, “can you please take a photo of me”. Hilarious. #Narcissism.

I made a traditional “pummie pie” while I was recuperating in the Bay of Plenty of rain, cones, you get the idea. My brother, Nikolai, is perhaps the best cook/baker in the world. Being 10 years my junior #catholic we’ve always revelled in baking pastimes. It was him who suggested we pumpkin it up. It is also my awesome brother that features in this month’s cooking video. As you can probably tell from the can-opening saga, we love to a have a laugh. Aside the from the hilariously bad quality of the video and my photographs generally, I would highly recommend this recipe. If indeed the filling is too liquid-y, might I suggest you simply cook it for longer. Patron of unintentional carcinogenic-flavoured food, I can say this pummie pie tastes good, whatever the outcome ha!

Ingredients: 

For the base:
75g butter
1 pkt of gingernut bikkies

For the filling:
1 large pumpkin to make 2 C of pumpkin pulp purée
½ C packed brown sugar
⅓ C white sugar
½ tsp salt
2 eggs
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground cardamom
1 can of condensed milk

To start, cut your pumpkin in half and biff it in a 180 degrees Celsius oven for about 45 minutes. Meanwhile, in a food processor, mix the butter and Gingernuts for the base. Traditional American pumpkin pie recipes call for generic sweet pastry but Gingernuts give it more of an Australasian flavour, in my humble opinion #multicultural. Pack the mixture into a greased pie dish and refrigerate for about an hour. For the filling, scoop out the cooked pumpkin and place in a bowl. Combine all remaining ingredients. Pour the filling into the base-riddled pie dish and bake for a further 45 minutes or until cooked. Enjoy.