A traditional fall treat, pumpkin pie is always popular this time of year and unlike other varieties, it’s also not too tough for pruning.
A slice of small pie contains about 260 calories and 10 grams of fat and increases vitamin A intake by about 250%, which is important for maintaining healthy eyes, bones and skin.
Place the pumpkin in a large saucepan, cover with water and bring to a boil. Cover and simmer for 15 minutes or until tender, then drain the pumpkin and let cool.
Heat the oven to 180C/160C fan/gas four.
Roll out the pastry on a lightly floured work surface and use to line a 22cm removable bottom tart tin.
Refrigerate for 15 minutes, lining the dough with parchment paper and dried beans, then bake for 15 minutes. Remove the beans and paper and bake for another 10 minutes until the base is light golden and biscuity. Remove from the oven and let cool slightly.
Increase oven to 220C/200C fan/gas seven.
Pass the cooled pumpkin through a sieve into a large bowl. In another bowl, combine the sugar, salt, nutmeg and half the cinnamon.
Stir in the beaten eggs, melted butter and milk, then add to the pumpkin puree and stir to combine.
Pour into the pie shell and cook for 10 minutes then lower the temperature to 180C/160C fan/gas oven.
Continue baking for 35 to 40 minutes until the filling is set.
Allow to cool then remove the pie from the pan. Mix the remaining cinnamon with the icing sugar and sprinkle over the pie. Serve as fresh.
For people following a plant-based diet or trying to cut down on their meat intake, pumpkin is a good healthy alternative.
“The sweetness of the pumpkin also helps balance out the spicy flavors, if you’re not a fan of super hot foods,” Abigail added.
Sauté the peppers and onions to soften them, then add the garlic, curry paste, turmeric and cumin.
Add pumpkin, salt and pepper and cook until pumpkin begins to soften.
Add the softened peppers to the pot along with the ginger, lime leaves, fish sauce, lime juice, sugar, and coconut milk.
Simmer until the pumpkin is tender, then scoop out a cup of pumpkin chunks and put them in a blender.
Blend until smooth, then add the chickpeas to the pot and let them heat through.
Stir in spinach and cilantro and cook for a minute or two until spinach softens.