By Anna Bananana on February 07, 2008
"Living abroad has it's ups and downs. Not being able to find ingredients for at-home favorites is a definite down. I adapted several recipes and made several pies, and found that in China, with the ingredients available, this recipe makes a Deeeelicious-No-Roll-Crusted-Humdinger of a pumpkin pie. You can find most of the ingredients in China. Pumpkin is Nan2guo3, and those are usually available in the markets, but don't be afraid to experiment with other similar squashes. The sweetened and condensed milk can usually be found in a bakery or supermarket. They dip their Chinese rolls in it as a dessert after dinner often. It is made by Nestle 鹰唛炼奶ying1ma4lian4nai3 or (as they have no equivalent to what we would call cream, if u ask for cream 99% of the time they show you to this, 奶油 nai3you3。 The spices are what is tricky. See if you can have people mail u the tiny McCormick packets or try your fare at a big supermarket in a capital city. Happy Baking!"
Serving Size: 1 (67 g)
Servings Per Recipe: 12
"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."