It’s made of purple netting (thicker and stretchier than tulle) over solid blue, and the fins and lining are made of the same stuff. The eyes are some magically iridescent orange fabric that frays like a motherfucker.
The fin pattern is just quilting with silver thread, and the lips are just the lining overlapped a bit. The side fins are both pockets!
If I had to redo this, I would probably put some batting in the fins, they’re a bit floppy.
You can make this recipe at any time of year by substituting Butternut Squash or Sweet Potato instead of pumpkin. Their texture and taste are almost the same when flavored and cooked.
This makes one 10" x 1.5" Pumpkin Pie.
To make the pumpkin puree:
Cut a medium-sized pumpkin into wedges and discard all the seeds.Cook the pumpkin in the microwave on high power for 12 minutes. Scrape off all the cooked flesh and purée it quickly in a blender until smooth.
(If you are using canned pumpkin purée you’ll need to spoon it onto a clean tea-towel and squeeze away as much liquid as possible.)
You’ll need 400g/14oz Pumpkin Purée for the pie.
To make the sweet pastry:
Ingredients
8.5oz (250g) plain flour
3.5oz (100g) butter
2.5oz (75g) light brown sugar
1 medium egg
A little cold water
3.5oz (100g) crushed gingernut biscuits
Method
Rub the butter into the flour until it’s like breadcrumbs. Add the sugar and mix in.Break in the egg and quickly pull the pastry together adding a little cold water if needed.Roll it out and line a floured 10" pie dish (about 1.5" deep). Trim off any extra pastry.
Crumb the gingernut biscuits in a blender or by placing them in a sandwich bag and rolling them with a rolling pin until fine.Sprinkle the biscuit-crumb over the pastry base, pat it down and refrigerate until needed.
How to make the filling:
Ingredients
3 medium eggs
5.5oz (160g) light brown sugar
1x 15 fl oz (410g) can of evaporated milk
1 tsp ground cinnamon
½ tsp ground ginger
A pinch of ground cloves
½ tsp salt
14oz (400g) pumpkin purée
1 fl oz (35ml) Irish Whiskey
Method
Break the eggs into a large bowl and whisk them well by hand. Add the brown sugar and mix in for 30 seconds until they’re thick and creamy.Add the can of evaporated milk and mix well for about 30 seconds.
Add the pumpkin purée along with all the flavorings and mix everything together until smooth.Lastly, add the whiskey and stir it into the filling.
I have no chef logic behind the mixing and stirring by hand. Sometimes it’s just relaxing and therapeutic to slow down and do it all by hand!
Carefully pour the mix into your pie dish and tap the side of the dish a few times to help raise the air bubbles to the top. Bake in the center of a pre-heated oven at 160°C / 320°F for 40 minutes.
Check the pie as you would when testing a sponge cake. It should be soft, but responsive to the touch when it’s cooked – giving you a little spring in the center when gently pushed down. Leave the pie aside, in the dish to set, until cold.
To turn it out, put a flat plat on top, turn it over, tap the bottom of the baking tin and lift up gently. Now put your serving plate on the bottom of the pie and turn it back over. Top with pecans, if desired.
Irish Whiskey: Change, cleansing, charging or heating things up
Pumpkin pie in general is really great for bringing prosperity, healing and love. The addition of Irish whiskey specifically is great for bringing about change to a relationship or charging up a new one. Basically… you can make this a kickass love spell that you can eat! Enjoy!
teakepp 