The Perfect Pumpkin Pie

Okay so this is Hungary (Europe) and North American Pumpkin isn't found except in a few exceptional specialties stores, don't give up. I have a secret, you can use Canadian Squash (Kanadai Tök) and it may even be more delicious than the unborn Jack 'O Lantern variety. Just don't call it a Squash Pie because no one will eat it.. Ertem?
Prepare the Pie crust ahead of time and fit it into the pie tin.

Pie Crust:
-1 Cup of all purpose white flour (sifted)
-1/4 Teaspoon salt
-1/4 Teaspoon sugar
-1/8 lb. (4 tablespoons) of butter
-1 1/2 Tablespoons Corn Oil
-4 Tablespoons of Water (more or less)

Mix the dry ingredients first, then, with both hands, work in the butter, when you think that you've mixed things pretty well, add the oil, mix some more. Gradually add the water a little at a time The mixture should turn into a firm ball in your hands. You will know that you have it right when all the dough on your hands comes off and has become part of the dough ball. (There are no hanging pieces of dough and the ball has no fissures.) It ought to feel smooth in your hands.

Flatten it out, and then, lay it on a non-porous surface; a cool marble surface is perfect. Sprinkle some flour on the surface and the rolling pin, then proceed to roll the dough out in any direction. Have fun doing it. When you've gotten the dough much larger than the pan, sprinkle some flour on top of the dough, and roll the dough up on the rolling pin. Roll it out over the pie tin and fit and trim it. Cut away any large excess around the edges, leaving enough to trim off later.

Now comes the fun....

Pie Ingredients:

- 1 1/4 cup cooked or baked pumpkin (Firmly Packed)
- 3/4 cup Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Ginger
- 1 teaspoon Cinnamon
- 2 tablespoons of Flour
- 2 eggs slightly beaten
- 1/2 Teaspoon Pure Vanilla Extract

Mix the dry ingredients in a bowl (Sugar, Salt, Flour, Ginger and Cinnamon). Then mix the ingredients into the pumpkin mixture which I assume you have already placed into a large bowl. Mix up everything well until the pumpkin mixture is liquidous.

Next, in a small bowl, break two eggs, add the 1/2 teaspoon of vanilla and beat gently. You don’t want it to become frothy. Done? Mix the egg-vanilla mixture into the pumpkin mixture and stir real well until it become totally homogenous.

Okay, you are almost there. Now, add the cup of milk and whip or stir everything until it is smooth. It should be liquidy almost like a sauce.

Pour into the prepared pie shell. You didn’t forget the pie shell?

Tear off strips of aluminum and encircle the edge of the pie--shiny part out. This well prevent the edge of the pie crust from baking faster than the rest of the pie. Pinch and fold the aluminum so it doesn’t fall off.

Place the pie into a hot oven 400 degrees Fahrenheit (Celcius?).

The pie should be ready to remove in 45 minutes.

Place on a cooling rack and wait until it cools. It goes well with real vanilla ice cream.

N.B. Synthetic ingredients like vanillin leave a chemical after taste on the palette. It would be just as well if you had used paint thinner. N’est-ce pas?