Grandmas Pumpkin Pie

Thursday, August 19, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Filling. Rich. Homely. Sweet.


Food painting artwork

30 x 30cm acrylic, graphite and oil pen on paper. The paper is no ordinary paper, it is textured Hahnemuhle 300 gsm 100% alpha cellulose which is acid-free fibre of vegetable origin.

The warming orange glow of pumpkins and a collection of grandma related things (from R to L - digging in the home vege patch, the Percy Lion of Alnwick, a cup of tea from a pot, a ship in a bottle and the castle of Alnwick). These are the inspiration for this bold silkscreen influenced painting.

By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

This is an ancient recipe in our family, too rarely trotted out. I have this in my recipe collection in my grandmothers handwriting on a faded and beaten up piece of paper. It makes a fabulous dessert for a group of people.  I remember eating it when I was a kid. I was fond of it then and still am now.

2 eggs, slightly beaten
1 1/2 cups mashed, sieved pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cup milk (or evaporated milk or light cream etc)
1 x 9" unbaked pastry shell (shortcrust)

Mix filling ingredients in order given.
Pour into pastry shell.
Bake in a hot oven (425F) for 12 mins (omit this step for a prebaked pastry shell)
Reduce temperature to moderate (350F) and continue baking for 45 minutes until filling is set.

Garnish the pie with whipped cream, toasted coconut , chopped nuts etc.

Serves at least 8.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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