A treat for Halloween

Linda Hollands, The Jakarta Post, Jakarta

Pumpkins are associated with Halloween in many parts of Europe and the United States. If you want to give your family a treat on Oct. 31, try this delicious recipe for pumpkin pie, adapted from the Margaret Fulton Encyclopedia of Food and Cookery.

Pumpkin pie * 2 cups cooked, mashed pumpkin * 2 eggs, lightly beaten * 1 1/2 C evaporated milk * 1/2 C sugar * 1 tsp cinnamon * 1/2 tsp ground ginger * 1/4 tsp ground cloves * 1/2 tsp salt * rich shortcrust pastry (see below)

1. Combine pumpkin with eggs, milk, sugar, spices and salt, blending well. 2. Roll out pastry dough and use to line 23 cm pie plate. Fill with pumpkin mixture. 3. Bake in a preheated hot oven (200 C/gas 6) for 40 minutes. 4. Serve cool or warm, with whipped cream if liked. Serves 6-8.

Rich shortcrust pastry: * 1 cup cake flour * pinch salt * 1/2 tsp baking flour * 125 g chilled butter, diced * 1 egg yolk * 2 tsp iced water * squeeze of lemon juice

1. Sift flour and salt into a large bowl. Add diced butter and stir around with a knife until pieces are coated with flour. 2. Rub butter into flour between thumbs and fingertips until it resembles coarse breadcrumbs. 3. Mix water and lemon juice. Mix in 2 tbsp liquid. 4. When dough starts to cling together, gather it into a ball. 5. Sprinkle in more liquid only if necessary to dampen any dry ingredients in bowl. Dough should leave bowl clean. 6. Place pastry on a lightly floured surface and knead lightly by turning and pressing with floured heel of hand until smooth. 7. Wrap in plastic wrap and chill 30 minutes. Then place dough on lightly floured surface and shape with fingers into a round shape. 8. Lightly flour rolling pin and roll out dough, lifting and turning frequently, lightly flouring work surface as needed to prevent sticking. Use to line a greased, 23 cm pie plate, and chill again.