Pumpkin Pie
Author: n8TPN_MmAJg
Wondering what to do with that pumpkin that the kids hacked into something resembling a face? Rustle up some Pumpkin Paaaaahhhhhhhh.
  • 500 g (1 lb) pumpkin flesh cut into cubes
  • 250 g (8 oz) shortcrust pastry
  • 175 g (6 oz) brown sugar
  • 3 eggs
  • 125 ml (4 fl oz) milk
  • 125 ml (4 fl oz) thick cream
  • ½ tsp cinnamon
  • 3 pinches of ground cloves
  • 3 pinches of ground ginger
  • 3 pinches of ground nutmeg or mace or allspice
  1. Line an 8″ (20 cm) lightly greased pie dish with the pastry and blind bake in the oven.
  2. Bring 100 ml of water to the boil in a pan and add the pumpkin. Cover and cook over a low heat for 15 minutes or until tender.
  3. Drain the pumkin, place in a bowl and mash with a fork.
  4. Add in the milk, cream, eggs, sugar and spices and beat smooth with a whisk.
  5. Pour the mixture into the pie case and bake in the oven at 180°C for about 50 minutes to 1 hour.
Calories: 310 Fat: 14.8 Sugar: 23.0 Fiber: 1.4 Protein: 5.4 Cholesterol: 73.5
Titli's Tips
After about 40 minutes check the progress of the pie. When cooked the pie should be set in the middle and not “wobble”.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/pumpkin-pie