PUMPKIN PIE A LA AUSTRALIA.

The coveted Pumpkin Pie is a delicacy that (until yesterday) I'd never tasted - Halloween here is relatively low key, and it's usually shrimp on the barbie and pavlova for Christmas Lunch. I'd been seeing Instragram snaps, blog posts and tweets about spice pumpkin latte's, carved pumpkins, and similarly themed pumpkin pies and after drooling all over my keyboard I thought I'd try my hand at pumpkin pie. I love the flavours, the spice and custard together, and the soft, cool texture of the pie. I'll be making this regularly over summer as it's perfect on a balmy night with a swirl of fresh cream.

Most recipes (this is the one that I used) suggest canned pumpkin puree, but I decided to use fresh pumpkin, and puree it myself. I chose to use a Queensland Blue pumpkin as they have a higher water content, are sweeter, and have a less stringy texture as normal pumpkins. To make your own pumpkin puree, peel and chop pumpkin - the smaller the pieces are, the easier (and quicker) they cook and mash - and steam for half an hour before pushing the pumpkin through a sieve using the back of a spoon. I do a couple of pieces at a time as it's easier to manage and stops the mess getting out of control. 

I love a good helping of fresh cream with any dessert but this pie is so devine I can't even be bothered to cut it, and have been eating it forkfull by forkfull straight from the pie dish.

Rebecca.