Sandra's Fluffy Pumpkin Pie
I've had pumpkin pie on three occassions. The first time was on a work trip to New York at a small winery on the northern tip of Long Island (wish I could remember the name!). The last two occassions have been when Lauren Whitehead's prepared her mother's recipe. For an Australian it's a weird concept, the thought of eating pumpkin as a sweet. But this is an unexpectedly subtle and light dessert. I'm hooked! Sandra’s Fluffy Pumpkin Pie (needs to be started one day in advance) 2 cups of pumpkin puree (you can make this yourself easily: roast ¾ of a small pumpkin (butternut) for 1 hr at 180C tossed in a small amount of extra virgin olive oil and water (you don’t really want it to brown), leave in the fridge overnight and drain off the water in the morning, mash). 3 eggs, separated 1 cup brown sugar ½ cup milk 1/8 tspn ground cloves 1/8 tspn fresh ground nutmeg 1 tspn ground cinnamon 1 tspn vanilla extract Combine pumpkin, egg yokes (beaten), milk and vanilla. Add t...