TRADITIONAL PUMPKIN PIE

Makes one 9" pie

Ingredients
1 unbaked 9"    Pastry shell
Milkmaid           1 small tin
Pumpkin           2 cups, boiled/ steamed and mashed
Eggs                2
Cinnamon         1 tsp, ground
Ginger             ½ tsp, ground
Salt                 ½ tsp 
Whipping cream and nits (optional)

Method
-    Combine all filling ingredients; mix well and turn into the pastry shell.
-    Bake at 220C in a pre-heated oven for 15 minutes: reduce oven temperature to 175C and continue baking 35-40 minutes or until a toothpick inserted comes out clean. Cool before cutting.
-    Garnish with whipped cream and nuts.

Tip:
For best results, squeeze out as much water as possible from the boiled/steamed pumpkin.



Pastry Shell

Base for cheesecakes and pies

Ingredients
Flour               1 cup
Margarine         1/3 cup
Sugar              1/3 cup
Eggs               1, beaten
A pinch of salt

Method
-    Cream margarine and sugar together, add the egg. Mix in flour. Knead the dough gently to form a smooth ball which leaves the bowl clean. Use a bit of ice water to adjust the dough texture if necessary.
-    Roll out on a floured 9" spring-form pan (or 9" x 9" square baking pan). This will form the unbaked pastry shell that is referred to in some recipes in this book.

For a baked pastry shell, bake at 200 C in a pre-heated oven for 7 minutes. Keep aside to cool

Non - Baked Pumpkin Pie

Makes one 9" pie

Ingredients
1                   Unbaked cream cracker crumb crust
Milkmaid          1 small tin
Gelatine          10gm, unflavored
Cinnamon        1 tsp, ground
Ginger            1/2 tsp, ground
Nutmeg          1/2 tsp, ground
Salt                1/2 tsp
Eggs               2, well beaten

Pumpkin:
2 cups, boiled/steamed and mashed Whipping cream and cashew nuts for garnishing (optional)

Method
-    In a thick-bottomed pan, combine gelatine, spice and salt; stir in Milkmaid and eggs. Let stand 1 minute.
-    Cooked on low fire stirring constantly until gelatine dissolves and mixture thickens slightly (approx. 10 minutes). Removes from fire. Mix in pumpkin.
-    Pour into the crumb crust. Refrigerate for 3 hours or until set. Garnish with whipped cream and nuts.

Tip:
For best results, squeeze out as much water as possible from the boiled/steamed pumpkin.

Cream Cracker Crumb Crust

(For a 9" pan) - Base for cheese cake and pies

Ingredients
Cream cracker biscuit crumbs      1 cup
Butter or margarine                   1/4cup, melted
Sugar                                      1/4cup

Method
- Combine butter, cream and sugar. Pat firmly on bottom of a greased 9" spring firmly pan (or 9"x9" square baking pan). This will form the unbaked crust that is referred to in some recipes in this book.

For a baking crust, bake at 190 C in a pre-heated oven for 7 minutes. Keep aside to cool.

Chocolate Mousse

To serve 5

Ingredients
Milkmaid                 ½  small tin
Gelatine                 1 tbsp
Cocoa                    2tbsp
Chocolate pieces     25g
Liquid milk              1 cup
Cashew nuts          25g, Chopped


Method
-    Soak gelatine in 1/4 cup water; dissolve over a pan of hot water.
-    Add cocoa to 1f2 cup milk; heat over a pan of hot water to a smooth paste.
-    Mix gelatine, cocoa paste and all other Ingredients together well.
-    Refrigerate to set.