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PUMPKIN PIE

This is similar to the custard filling of a traditional American pumpkin pie.

Ingredients:

Winter squash: peeled, boiled, mashed, and drained

(750 ml.. about 3 cups)

4 eggs

1 cup sugar (about 250 ml)

ground cinnamon (1 ½ teaspoons)

ground cloves (about ½ teaspoon)

grated nutmeg about ½ nut

Reduced fat cream, about 1 ½ cups 400 ml

Traditionally you also include ginger (I forgot it)

and you use low fat condensed milk (I couldn't find any at the

Spar).

Traditionally the dish does not include raisins. I happen to

like raisins. So much for tradition.

Usually the custard is baked in a pastry crust. The traditional crust

has quite a bit of fat, however, so I prefer to serve the dish

just as a custard.

Also, traditionally, the custard is baked at about 350 degrees F.

Instead I put the custard in a water bath: the container is set in

boiling water on top of the stove and is cooked until the mixture

becomes firm. You know it is done when you can insert a knife

into the middle of the custard and the knife comes out perfectly

clean.

Robert Lewis