Ingredients: Please note that these measurements are standard US cooking measurements.

2 cups cooked pumpkin, mashed—can be fresh pumpkin you’ve cooked or canned pumpkin*

1 can (approx. 400g) condensed milk (NOT evaporated milk)

¼ cup light brown Muscovado sugar (can be hard to find in DK but DanSukker makes it)

½ cup white granulated sugar

½ teaspoon table salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 beaten eggs

Mix it all together in a big bowl and pour into an unbaked pie crust (recipe to follow). Bake for 15 minutes at 425 degrees

Fahrenheit (218 degrees Celsius), then reduce heat to 350 degrees Fahrenheit (177 degrees Celsius) and bake for 45 minutes or

until a knife inserted in the center comes out clean.

Let cool for a few hours, then slice and serve with whipped cream on top of each serving. Makes12 servings.

FYI: You can buy Libby’s canned pumpkin, fresh pumpkins, condensed milk, and light brown sugar at SuperBest in Hellerup.

Many grocery stores now have Nestle brand condensed milk in the area of the store where you can find Turkish foods and other

ethnic foods. You can also find it at many of the small local food markets/green grocers in Copenhagen.

*I use 2 of the small pumpkins you can find in any Danish grocery store (called Hokkaido squash), roast them in the oven, cool

and remove the skin, then mash the pumpkin and measure out 2 cups. You can freeze the rest or use it for pumpkin soup. Search

online for how to roast pumpkin for detailed instructions. It is super easy and tastes fabulous!

Aunt Sandy’s

Pumpkin Pie

Basic Pie Pastry (care of Williams-Sonoma)

Crisp and flaky, this crust is good for custard, chiffon and fresh-fruit pies. For successful pastry making, keep these three tips in

mind: Take care not to over blend the fat and flour, add enough water so the dough can be rolled out easily (better a bit too

much water than not enough), and handle the pastry no more than necessary. Over blending, adding too little water and handling

the pastry too much can make a crust tough. If you like the taste of butter, use it in place of shortening, or try a combination of

butter and shortening, which will produce a firmer crust than one made with shortening only. Pastry made with butter must be

refrigerated for at least 1 hour before being rolled out.

Ingredients for a 9-inch pie shell:

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/2 cup vegetable shortening or butter

3 to 4 Tbs. cold water

Directions:

Hand Method: Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2

knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and

bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition.

Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a

double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you

included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

Food Processor Method: Because the food processor works so fast, it is very easy to overblend pastry. Follow these

instructions carefully, and your piecrust should turn out perfectly.

With the steel blade attached, place the flour, salt and shortening (in one lump) in the work bowl. Process with 15 rapid on-off

pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 2 Tbs. of the water (4 Tbs. if

you are making a double-crust pie) and process in 5 rapid on-off pulses. Add 1 Tbs. of the water (2 Tbs. for a double-crust pie)

and process in 3 rapid on-off pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough

to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total

mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a

double-crust pie). Use immediately, or cover with plastic wrap and refrigerate for up to 2 days. (If pastry contains butter,

refrigerate for at least 1 hour before rolling out.)

Rolling Out the Dough: Roll out the dough on a floured surface (using the larger piece for the bottom of a double-crust pie) until

it is about 12 inches in diameter and 1/8 inch thick, or about 2 inches wider than the top of the pie dish. Try to keep the dough as

round as possible.

Transfer the rolled-out pastry to the pie dish. Pat the pastry in around the edges to fit the shape of the dish. Now you’re ready to

add the filling.

Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).

Aunt Sandy’s tip: I use the leftover dough to create 3 to 4 leaf shapes to add to the center of my pumpkin pie and smaller

leaves to put around the edges of the crust about 8 to 10 minutes before it’s done. It’s an easy way to make the pie look as

amazing as it tastes!