This few weeks, I just craze for pumpkin!

These are my favourites: The chubby one (left) and the notty one (right)

I made Sweet Caramel Pumpkin simply by baking the pumpkin,

200 C for 40-50 mins and separately prepared the caramel.

I like Hokkaido type the best.

But it’s so difficult to find it here. They have several types but most are for decoration

More pumpkins, I later made this pie. Incredibly easy recipe with great taste

Really really like this pie. But I would reduce the amount of the spices to half next time.

For a crunchier bottom, I used digestive biscuits + butter instead of ready made pie crust.

Perfect Pumpkin Pie Recipe serves 8

By: Allrecipe.com

• 1 (15 ounce) can pumpkin – about 1.8 cups
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk – (I used diff. brand, 1.7 cups)
• 2 large eggs
• 1 teaspoon ground cinnamon (I would reduce each spice amount to half next time)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• For the crust: 80 g digestive biscuits + 30 g melted butter) OR ready made pie crust
• *I used bread loaf baking dish for this amount of crust. Double it for bigger dish size.

1. Preheat oven to 210 C.
2. Prepare the crust: mix biscuits and melted butter. Press crumb mixture over bottom of prepared pie dish. Bake crust until lightly browned, about 10 minutes. Keep aside.
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 170 C and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

*I prepared half of the ingredients and used bread loaf baking dish for my pie.

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