Savour the cool nights with pumpkin pie

BY CHRIS FORTUNE

In the United States, a pumpkin pie recipe would say "take one can of pumpkin puree". But then a country that grows pumpkins for stock feed, carving lanterns and oversweet pie is certainly not one that has a high standard of culinary taste. Canned glop is another name for American pumpkin.

My favourite products from the pumpkins, besides the flesh, are the seeds and the oil and add a whole new dimension to the overcooked and stewed pumpkin we were forced to eat as children. Even pumpkin sandwiches were on the menu if we did not eat the previous night's dinner.

Pumpkin seeds, also known as pepitas, are small, flat, green and edible. They are best roasted and are good source of protein, zinc, and other vitamins, and are even said to lower cholesterol.

One gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. (Tryptophan is an essential amino acid that the body uses to synthesise the proteins it needs, especially those related to relaxation, restfulness and sleep, and we can all do with more of that.)

Pumpkin seed oil is another favourite and is used mainly in cooking in central and eastern Europe.

It is considered a delicacy in Austria, where a little is often added in traditional pumpkin soup and potato salad.

Pumpkin seed oil is dark and rich in flavour and a little will go a long way as it is intense in both flavour and aroma.

Whatever your favourite part of the pumpkin is, the key with pumpkin is to enjoy it now as it is best eaten in the cooler months of the year – and surely it is not going to get much colder than it is now!

ABBEY'S MUM'S PUMPKIN PIE

2 cups cooked pumpkin

2 Tbsp golden syrup

1 can of condensed milk

2 Tbsp butter

1 cup brown sugar

1 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 tsp cloves

2 eggs

Sieve the cooked pumpkin, blend all ingredients, pour into seven individual sweet pastry cases (cooked). Bake at 170 degrees Celsius for 10-14 minutes or until golden brown. Serve with whipped cream and lashings of icing sugar.

- The Marlborough Express