No, this recipe isn’t going to be for powdered milk biscuits, although maybe I should look them up too…
Pumpkin pie must really be a USA thing. Mrs. Hauser and I once tried to feed it to a German teenager. You know something’s wrong when a teen-age boy won’t eat something. It was a failure for his taste buds, though not for the rest of us Americans.
Anyway, stacked pyramids of Libby’s canned pumpkin aren’t built in Colombian grocery stores. Instead, if you want to make yourself a pie, you’ve got to head to the neighborhood fruit & vegetable store. The first store that I walked into only had an entire HUGE green-skinned squash, so I went around the corner to another store that had a few pieces already hacked away. He charged me 500 COP for a piece big enough to make one pie.
It takes a little more work than turning the crank on your can opener, but I think it will work out alright. You bake the squash, then cut it up and put it in the blender with some liquid. Next pass the liquid squash through a mesh strainer. Viola! You’re ready to proceed to the rest of your “normal” recipe.
If your recipe calls for sweetened condensed milk, you’re okay: leche condensada. But you probably won’t find evaporated milk in a Colombian grocery store. What is evaporated milk, anyway? One of my friends asked me this question a few weeks ago after making Tres Leches cake, so I Googled it. So if you want to know, the answer is out there ( :
At the end of the day, you can substitute powdered milk and water for the evaporated milk in most recipes.
I can’t boast about pretty pie crust, but I do have a baked “pumpkin” pie cooling in my kitchen and a 1/2 liter of vanilla ice cream. Midnight snack anyone?
3/4 c sugar
1 t cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
2 large eggs
2 cups cooked and pureed squash
1/2c + 1 T powdered milk
1 1/2 c water
1 unbaked 9-inch pie crust
Sift together the sugar, salt and spices. In a separate bowl beat the eggs and add the pumkin. Add the sugar-spice mixture, the powdered milk and the water. Mix until well-combined.
Pour the squash mixture into an unbaked 9-inch pie crust. Bake the pie in a preheated 450*F oven for 15 minutes. Then, lower the oven temperature to 350*F and let the pie bake for another 40 to 50 minutes. The pie is done when the top is golden and a knife inserted into the center comes out clean.
Remove the pie from the oven and allow it to cool for 2 hours.
I am reminded not to freeze pumpin pie, because there is a high possibility that the filling will separate from the crust &/0r seep.
Serve the pie after the 2 hour cool-down…refrigerate any leftovers.