Pumpkin Pie

Wash the pumpkin, cut it in half, scoop out the seeds and strings and bake the two halves cut face down on a shallow tray at 160C until tender when pierced with a fork. Let them cool until comfortable to touch, then scoop out the pulp and put it through a sieve or strainer or ricer (smooth; no 'strings'). Freeze any extra to use later.

Or you could use tinned pumpkin.

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Prepare the crumb crust

Crush:
graham crackers (American) or
digestive biscuits (British) or
ginger snaps
1,5 cups (350cc) of fine crumbs makes one 9" (225mm) pie

ADD:
~1/4 cup (60cc) powdered sugar, to taste (I don't add any sugar - the cookies are sweet enough)
6 tablespoons (90cc) melted butter
1 teaspoon (5cc) cinnamon (optional)

Pat (press with fingers) firmly into pie pan, chill in refridgerator for 1/4 hour

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While the crust is chilling...

separate 2 eggs

COMBINE:
1,5 cup (350cc) cooked pumpkin
2 egg yolks
2/3 cup (160cc) soft brown sugar
1/2 teaspoon (2,5cc) ginger
1/2 teaspoon (2,5cc) cinnamon
1 cup (240cc) of heavy cream
1 teaspoon (5cc) extract of vanilla
2 tablespoons (30cc) of brandy
3/4 cup (175cc) chopped black walnuts (optional)

ADD:
1/2 teaspoon (2,5cc) salt to
2 egg whites
Whip until stiff and fold gently (do not stir) into pumpkin mixture.

Pour into the chilled shell(s).

Bake at 450F (230C) for 15 minutes, then put the oven down to 325F (160C) for 30 minutes more or until done

Remove from oven to cool. Can be served warm or cold, topped with freshly whipped cream.

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