Pumpkin Pielets
Traditional Halloween pie of our presbyterian families from british side- baken since 1908.
1 cup of white granulated sugar
2 eggs
1 cup of fresh sweet rich milk
2 Tablespoons of mashed stewed pumpkin
1/2 of teaspoon of ground cinnamon
1/ 2 of teaspoon of ground nutmeg
1/2 teaspoon of koser salt
1/2 teaspoon of ground ginger
1 package of philo dough
2 tablespoons of cornstarch
Mix one half cupful of sugar with one white of a cold egg, well beaten with salt. While beating the egg slowly add two tablespoons of mashed stewed pumpkin and one half of the cup of fresh sweet rich milk. Season the mixture of your pumpkin generously with powdered cinnamon and grated nutmeg. Add to this pumpkin a good a pinch of kosher salt and a small portion of pulverized ginger.
Line an individual heart shaped pie pans with the light flaky puff paste- philo dough will do fine. Fill these shells of philo dough with the pumpkin mixture and bake in steady medium heat oven. When done cover them with meringue made fom one white of an egg beaten with sugar and two tablespoons of cornstarch added, return the pie to the oven and brown to a golden color.