Truly a promising start to the year, I am in the midst of packing and leaving - No! No! Not leaving the country neither leaving my other half. That will never be the case because I love my country and I love my man and his money as well. For sure I will miss my man and the other of course my favourite "sambal belacan". Then again, travelling is something I really enjoy whether I travel with my man or on my own. So today, before the clock strikes 12, I will be up in the air half way to my destination.
Meanwhile to keep my blog going, here's the recipe for skinny/thin pumpkin pie which I should have posted during Halloween. Well, the recipe has been sashed for so long until just recently I realise I actually made this two layered pie - crumbly bottom layer made with flour and salted butter and the top layer made with fresh pumpkin puree and milk. Btw, its eggless and goes into the existing collection of pumpkin recipes (Pumpkin Cake, Pumpkin Salted Fish Curry, Pumpkin Soup, Pumpkin Pandan Jelly, Pumpkin Brulee, Pumpkin Garlic Soup, Pumpkin Sago Dessert and Curried Pumpkin).
Take care everyone.
For the bottom layer
1 1/4 cups of all purpose flour
1/2 cup soften salted butter
1 tbsp castor sugar
For the top layer
1 cup pumpkin puree (made with fresh pumpkin after simmering and mashing)
1/2 cup condensed milk
1 tsp lemon juice
3 tbsp corn flour
2 tbsp carton milk
Crumble the ingredients for the bottom layer.
Makes sure they are incorporated well without any lumps.
Add on a greased baking tray and press/compact firmly.
Bake at 180C for 20 to 25 mins to set it in.
Meanwhile vigorously whisk all the ingredients for the top layer.
Pour over the baked crumble/top layer.
Put back in the oven and bake for another 40 mins.
Remove and let it cool down before cutting.
(Optional; dust cinnamon and icing sugar over the baked pie)
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