VEGETARIAN RECIPE
Sarah’s Pumpkin Pie
I first made a pumpkin pie in Sydney, Australia with a friend of mine who’d grown up in America. We were celebrating Thanksgiving together, which was a new and really cool experience for me, since we don’t celebrate Thanksgiving in Australia. This twist on the traditional dessert uses hollowed out pumpkins in the place of a doughy pie crust, making it naturally gluten free. The addition of fire to your pie will add such a delicious smoky depth, and the candied sugar layer on top is so fun. Eating it is like cracking into a present!
Ingredients
5 small pumpkins, or 1 large pumpkin
4 cups pumpkin puree (can be canned or homemade)
2 cans sweetened condensed milk
4 eggs
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons cinnamon
1.5 cups dark brown sugar
White or raw sugar for making your candy on top, once cooked
Equipment:
Pizza oven, blow torch
- Serves 10 -
HOW TO MAKE IT
Light the fire in your pizza oven and let it burn down for 1 hour, so it gets nice and hot. (Or, preheat your oven to 350 F / 150 C.)
In a bowl, add the pumpkin puree, condensed milk, spices, sugar, and eggs. Mix well with a whisk.
Cut your pumpkins in half and clean out the seeds and excess flesh, you want a good space to add your filling.
Pour your mixture into the pumpkins, distributing it evenly between the ten halves (or two halves, if you’re using a large pumpkin).
Bake until the centre is set and doesn’t wobble. (A little wobble is fine, but you don’t want to over cook it, or it will make it dry).
Allow to cool to room temperature.
When you are ready to serve it, add a thin layer of white or raw sugar evenly on top, light your blow torch, and brûlée the sugar to make the sugar melt and harden into candy. Serve with whipped cream.
