Pumpkin Pie
450g (1lb) Sweet Shortcrust Pastry
450g (1lb) Pumpkin
285ml (½ pint) Double Cream
85g (3oz) Soft Dark Brown Sugar
2 Large Eggs
1 Yolk
1 tsp Ground Cinnamon
½ level tsp Nutmeg
½ tsp ground Allspice
½ tsp ground Cloves
½ tsp ground Ginger
Pre-heat the oven to 180°C: 350°F: Gas 4.
Grease a 23cm (9in) baking tin and line with pastry.
Cut the pumpkin into 2.5 cm (1 inch) chunks, steam for about 20 minutes or until tender.
Mash into a puree and allow to cool.
Lightly whisk the eggs and yolk together in a bowl.
Place the sugar, cream and spices into a saucepan, bring to simmering point, whisk to mix thoroughly.
Add it over the eggs and whisk.
Add the pumpkin puree and whisk again.
Pour the mixture into the pastry case.
Bake for 35-40 minutes, or until slightly raised but still slightly wobbly in the centre.
Remove from the oven and place on a wire rack to cool.
Serve warm or chilled.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved