It's been incredible windy here on the island this last few days. So windy in fact that the fast ferry was cancelled and left 15 or so people stuck here. And it is cold. I'm having to wear a spring suit, 1mm in the surf and am still cold. We only have cold water in our shower so today I boiled up some hot, hot water in order to wash my hair.
Then I made Caramel-Pecan Pumpkin Pie as it has some lovely, warm spices in it.
Single Crust Pie:
1 1/4 Cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons cold water
:Stir together flour and salt, cut in shortening until pieces are pea sized.
Sprinkle 1 tablespoon of the water over part of the flour mixture, gently toss with a fork. Push moistened dough to the side of the bowl, repeat moistening flour mixture using 1 tablespoon at the time until all the flour is moistened.
Use your hands to lightly flatten dough, roll from centre to edges into a circle of around 12 inches in diameter.
1 recipe Pastry for single crust pie
2 slightly beaten eggs
500g mashed pumpkin
1/4 cup half-and-half, light cream or milk
3/4 cup granulated sugar
1 tablespoon all purpose flour
1 teaspoon finely shredded lemon/lime peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter
: Prepare and roll out the single crust pastry.
In a large bowl stir together eggs, pumpkin, and half-andhalf. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice. Pour pumpkin mixture into pastry lined pie plate. To prevent over-browning cover edge of pie with foil and bake at 180 for 25 mins.
Meanwhile in a medium bowl stir together the brown sugar, pecans and butter until combined. Remove pie from oven and remove foil after 25 mins, sprinkle brown sugar mixture over the top of the pie and bake for another 20 mins or so until a knife inserted in the centre comes out clean and topping is golden and bubbly. Cool on a wire rack and refrigerate within 2 hours.