1 Review

I'm also an expat, so was interested in this recipe. It's too time-consuming, but Anna Banana is right about getting rid of excess juices from the puree. My easier method is just to bake the pumpkin till it's tender(in a non-stick skillet, so no oil needed), then put it in a sieve and leave in a fridge overnight - no soaking up in kitchen towels required. I tried the sweetened condensed milk, but next time will use 1 whole can of it, and omit the sugar.

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Erbian November 04, 2008
Classic Pumpkin Pie for Expats