Pumpkin is one of my favorite foods. It has not always been, my love for pumpkin comes from my exchange year in America. My host family, John, July and Julianne, were so generous to let me be part of their family for a year, over 25 years ago.
To my great pleasure, Australia is also a pumpkin country. So here I can indulge and explore all the new-to-me kinds of pumpkins.
July, my host mother, cooked pumpkin on special occasions and for me it was the first time I ate pumpkin. Back then it was not a food commonly eaten in the Netherlands, and I guess it is still not that common, but you can buy pumpkins now. At the time I liked pumpkin, but it wasn’t until later that it turned into my favorite food! I love the way it tastes and it is so versatile. My favorites? Pumpkin soup, roasted pumpkin and of course this pumpkin pie.
600 gr/3 cups pumpkin
200 gram /2.25 cup Greek feta
70 gram/ 0.5 cup tomato paste
300 gram/ 2.25 cup flower
150 gram/ 2.33 cup cold butter
tea spoon salt
tea spoon thyme
3 spoons ice cold water
Preparing the dough
Preparing the filling
The hardest is getting the skin off the pumpkin. I use a cheese knife to do it. If you roast pumpkin you can also eat the skin, but for this pie I take the skin off.
Oven: preheat to 180 degrees Celsius, bake for 45 minutes
Now in order to let my love for pumpkin grow even bigger I am very curious about your pumpkin experience.
Have you eaten pumpkin?
If not, give it a try, maybe start with a roasted pumpkin first. That will safe the hassle of trying to get the skin off. It might be different to anything that you know. But be careful, it turns into an addiction really easily.
If you have eaten pumpkin: Do you have a favorite kind of pumpkin? Any pumpkin recipes or idea that you are willing to share to help me find a good excuse to eat pumpkin more often?