This recipe comes from one of my then-high school students when I was teaching in Nagoya. Best made in a heart-shaped pie-pan, if you happen to have one or two lying around, although, yes, any shape will do.
have to find borrowed The Maestro’s camera so that I can show just how amazingly the student wrote out and illustrated this recipe for me. (Click on that picture there.) Must be a typical thing, though: every time I ask for a recipe here, my Japanese friends return with beautiful mini-illustrations that make my basic handy 3×5 index cards look embarrassingly bland by comparison.
Here’s the recipe as she wrote it. Omit the brandy, and it’s happily kid-friendly.
pie crust – 1
pumpkin – 400g
sugar – 100g
butter – 20g
egg yolk – 3
seasoning of nutmeg
seasoning of vanilla essence
brandy – 2 tablespoons
apricot jam to taste
icing: powdered sugar (25g) + egg white (5cc)
1) Used canned pumpkin or cut raw pumpkin in pieces, peel, steam, drain, mash and put through a strainer.
2) Add sugar, butter, egg yolks and mix. Then add nutmeg, vanilla, brandy.
3) Roll pie crust forming a circle. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry.
4) Pour the pumpkin mixture into the crust, place on the middle rack in the oven and bake at 190° C – 200° C for about 15 minutes. Then reduce heat to 180° C and continue to bake for 10-15 minutes.
5) Using leftover pie crust, roll pie crust to a thickness of 3mm and cut out eyes, nose, and mouth and bake at 190° C for 10 minutes. Reduce heat to 170° C and bake for 5 more minutes.
6) Mix together the egg white and the powdered sugar to make the icing. Put jam around rim of pie and place eyes, nose and mouth on pie. Write letters [Happy Halloween, for example] with icing [where eyebrows might be].