Pumpkin Pie

Serves 6

Preparation:  10 – 15 mins

Cooking Time:  55 – 60 mins

I have been making this recipe for years but cannot recall who gave it to me! 

Pumpkin Pie is a delicious seasonal treat and doesn't last long. 

You might want to add a little more ginger and cinnamon if you want a slightly stronger flavour.

It is best to grind whole Allspice in a pestle and mortar for best flavour.

 I have various vegan pastry recipes under Miscellaneous (Home Page)

if you prefer not to use shop bought.

A sweet paté brisée pastry is best!

Ingredients

250 g (8 oz) shortcrust pastry

450g ( 1lb) pumpkin flesh diced

125g (4 oz) light muscovado sugar

2½ ml (½ tsp)  ground ginger

2½ ml (½ tsp) ground cinnamon

2½ ml (½ tsp) ground mixed spice

3 eggs

150 ml (5 fl.oz.) single cream (you can use Vegan cream)

AND THIS IS WHAT YOU DO…………..

1.   Preheat oven to 190°C.   

2.   Roll out pastry and line 8” deep flan dish.  Prick base, cover with greaseproof paper and bake blind for 10 mins.

3.   Bring a large pan of water to boil, add diced pumpkin and cook until tender.

4.   Drain well and liquidize to form smooth puree.   It is very important to get this as smooth as you can.

5.   Place purée in mixing bowl, add remaining ingredients mix well using whisk.

6.   Pour mixture into flan case and cook in centre of oven for 40 – 45 mins or until set.

7.   Cover with greaseproof paper if pastry turns too brown.

8.   Serve hot or cold with fresh cream.