Ex-Pat Pumpkin Pie

• 1 23 cups flour
• 2 teaspoons sugar
• 12 teaspoon salt
• 12 cup sunflower oil
• 3 tablespoons cold milk
• 2 cups fresh pumpkin, cooked, pureed & wrung out
• 355 ml unsweetened condensed milk (Kondensmilch)
• 3 large eggs
• 13 cup brown sugar
• 13 cup white sugar
• 12 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon clove

1. To prepare pumpkin for 1 pie: cut a 2-3 kilogram pumpkin in half.
2. Remove seeds and make a few holes in the rind.
3. Place opening side down in a large baking dish.
4. Pour boiling water into the baking dish up to about 1 inch.
5. Bake at 180 C for 45-60 minutes.
6. Allow to cool, then scrape flesh out of rind.
7. Puree, then wring as much liquid as you can out by putting the pumpkin in a cheese cloth and squeezing out over the sink.
8. (I always buy a bigger pumpkin and prepare enough for 2-3 pies and freeze the portioned pumpkin in ziplock bags.
9. ).
10. To make the crust, mix the dry ingredients together in your pie pan.
11. Mix the oil and milk with a fork in a mixing cup and pour on top of the dry ingredients.
12. Mix thoroughly with fork, pat into pan & flute the edges.
13. Beat the 3 eggs in a bowl.
14. In a separate smaller bowl mix the sugar, salt & spices.
15. Add to eggs.
16. Add pumpkin, mix well.
17. Add milk, mix well and pour into pie shell.
18. Bake 20 minutes at 220 C, then reduce heat and bake a further 40-50 minutes at 180C.
19. Cool at least 2 hours and enjoy.

flour, sugar, salt, sunflower oil, cold milk, fresh pumpkin, milk, eggs, brown sugar, white sugar, salt, cinnamon, ground ginger, clove

Taken from www.food.com/recipe/ex-pat-pumpkin-pie-467059 (may not work)