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Pumpkin Pie Post Halloween-Almond and Semolina Pumpkin Pie.

Almond Pumpkin Pie

Yes! Halloween is celebrated here too, to the astonishment of relatives in the US. Taking part in the celebrations are  young people usually between the ages of 15 and 24 . They don't go around begging for candy. They dress up to kill and go clubbing. Well, Pune is Party City for the young and restless.

So we do not have the problem of what to do with pumpkin once Halloween is over. Nor is pumpkin particularly popular at this time of year as it is in the US, but if you have some in stock you could make Bhopla Bhaji . Or you could try one of my other favourite recipes :


For the pie base

1 cup sifted plain flour

1/3 cup butter

1/2 tsp salt

1/2 tsp sugar

6 tbsp cold water.

For the filling

3/4 kg pumpkin

1 tbsp butter

1/2 cup sugar

2 cups milk

2 tbsp semolina /  suji

2 tbsp ground almonds

2 eggs separated.

Pinch of nutmeg

1/4 tsp vanilla essence or powder.

Method: For the base:

Butter a 12 " pie dish and keep ready. Heat the oven to about 375 degrees. Add the salt and sugar to the flour. Rub the butter into the flour with your fingertips till it resembles bread crumbs. Now add the ice cold water and mix together till the flour forms a rough ball of dough. Do not handle . Cover and keep in the freezer for 10 minutes. Take out and roll out a circle of dough approximately 12 " in diameter and 3 mm in thickness. Lift with the help of your rolling pin and place in the pie dish. Adjust the circle to fit the pie dish and cut off any extra bits. Cover with dried peas or kidney beans to weigh down the dough and cook blind in the hot oven for 10 minutes.Remove the peas or beans.

Method: For the filling

Cut the pumpkin into cubes. Heat a tablespoon of butter and saute in a non stick pan till the pumpkin gets a bit brown. Now add one cup of the milk and the sugar and cook till soft. Mash the pumpkin till smooth with a potato masher or puree in a blender. Return to the pan. Add the rest of the milk and heat well. Now add the semolina and bring back to the boil and cook till the mixture thickens, about 5 minutes. Add the almond powder.Take off the fire and let it cool. When cool add the nutmeg and vanilla then mix in the lightly beaten egg yolks . Beat the white of the eggs till fluffy and fold into the mixture.

Pour into the pie base and cook in a 325 degree oven till set and golden brown on top. Approx. 40 minutes.

The base is not too buttery, in fact it is quite crisp, and the pie holds together well because the semolina absorbs any extra liquid. To decorate it toast almond slivers and scatter on top.