Pumpkin Pie Custard for Pie or Minipies

 My experiment turned out a great!

I wanted to do a pumpkin pie but had no idea how. I more or less followed this great recipe and it worked! But my pie did not have crust, but the custard, of the pie, tastes great. I will do this again.

INGREDIENTS:

-400 grams of pumpkin flesh.
-2 eggs and one yolk.
-3 heaped spoonfuls of condensed milk.

-1,5 spoonfuls of cornstarch.

-1 teaspoon of vanilla extract.

-1/2 teaspoon of salt.

-1/3 teaspoon of black pepper.

-1 teaspoon of pumpkin spice.

-1 teaspoon of mixed spice.

-1/2 teaspoon of ginger.

-1/2 teaspoon of cinnamon.

-1/2 teaspoon of nutmeg.

STEPS:

1. Roast the pumpkin for about 1 hour or 2. When it cools off peel off and put flesh without seeds to prepared in a bowl.
2. Blend with a fork. Now add all your spices.
3. Add the condensed milk, and the vanilla extract and mix everything with a hand blender.
4. Now add the cornstarch and the two eggs andthe yolk and mix all together again until it is smooth (I did it this second time with a whisk).

5. Now set the oven to 180 degrees and prepare the baking dish. I used baking paper to line well the dish. It is soooooooooooo much better than using butter. No mess.

6. Place in oven for at least an hour to 180 degrees and just keep watching it until it becomes solid. When the knife comes off clean it is ready! Turn heating off but still let it be there for a little longer to continue drying out.

7. Let it cool off completely before cutting slices. 

8. Or alternatively fill up the little pies with a pipe bag and decorate. 

I really like pumpkin pie dessert.  What an amazing thing heat it. It turns liquid into creamy custardy things....wow, superb result. 

The key for the flavour of this recipe is to really just keep trying until it tastes just like you want it, spicier or sweeter or saltier.... ideally I'd say it should be sweet and with a great cinammony and gingery kick.