Trinidad Pumpkin Macaroni Pie
The Trinidadian macaroni-pie method—mixing a seasoned egg custard into pasta before baking—works brilliantly in a home oven because it sets into tidy, sliceable squares without a fussy sauce. Pumpkin…
Ingredients
- 12 ounces elbow macaroni
- 1 cup pure pumpkin puree
- 2 cups sharp cheddar cheese, shredded
- 1 (12-ounce) can evaporated milk
- 2 eggs large eggs
- 4 scallions scallions, thinly sliced
- 1 clove garlic, finely grated
- 1 teaspoon fresh thyme leaves
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt
Instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish, or use a deep 10-inch ovenproof skillet for a more rustic family-table presentation.
- Boil the macaroni in well-salted water until just shy of tender, about 1 minute less than the package directs. Drain thoroughly; slightly undercooked pasta gives the custard room to finish the job in the oven.
- Whisk the pumpkin, evaporated milk, eggs, mustard, garlic, thyme, and salt in a large bowl until smooth. Stir in half of the cheddar and most of the scallions, reserving a little scallion for the top.
- Fold the hot macaroni into the pumpkin mixture until every piece is coated. Let it stand for 3 minutes so the pasta absorbs some of the seasoned custard; this is the small professional trick that keeps the finished pie from turning watery.
- Scrape the mixture into the prepared dish and smooth the surface. Sprinkle the remaining cheddar and reserved scallions evenly over the top.
- Bake for 30 to 35 minutes, until the center is set with only a slight wobble and the top is browned at the edges. Rest for 10 minutes before cutting into squares, which makes it sturdy enough for a buffet or potluck plate.
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