My baking efforts have fallen off the cliff lately, too much happening at Struan Farm with the new house, gardening, landscaping, etc. etc. But I decided to reverse this trend this past weekend and bake John a pumpkin pie.
Pumpkin pie is wonderful winter comfort food, and so easy now that Countdown stocks Libby's canned pumpkin in their international food section here in New Zealand. The recipe for the pie filling is on the can, includes pumpkin, eggs, sugar, cinnamon, cloves, ginger and evaporated milk.
I use Martha's Pate Brisee recipe from "Martha Stewart's Pies and Tarts," which is made in the food processor and rolled out on the bench/counter. Simple. The pastry does take about an hour to rest in the fridge before rolling out, so plan accordingly.
Warm from the oven served with softly whipped cream this was a winner!
Comments