I met Norma at the Incredible Edible Bus Stop pocket park launch in June, where Bandstand Beds donated Squash and Bean plants that are doing so well at this super-inspirational community growing spot in Landor Road Stockwell.
You can see the baby plants and a baby local person in the picture. Oh the little pumpkins!
Later Norma got in touch with this recipe. Looking forward to trying this out.
Please note that pumpkin is often bought canned in the US and Caribbean! I think any orange-fleshed pumpkin cut into chunks and steamed will be mashable.
Norma’s a long time Lambeth resident and involved with the Brixton Society.
PUMPKIN PECAN PIE
Pumpkin Layer:
1 Egg
1 cup Canned Pumpkin or Mashed fresh Pumpkin
1/3 cup Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Ground Cloves
Stir above ingredients together until well blended. Spread evenly in bottom of 9″ unbaked pastry shell.
Pecan Layer:
2 Eggs
2/3 cup Maple Syrup
2/3 cup Sugar
2 tblsp Melted Margarine
1/2 tsp Vanilla
1 cup Pecans
Stir all ingredients together except Pecans until well mixed. Add Pecans and mix lightly. Carefully spoon mixture over Pumpkin layer.
Bake in 350 degree over for 60 minutes or until filling is set around edges.