Pumpkin Pie
Wondering what to do with that pumpkin that the kids hacked into something resembling a face? Rustle up some Pumpkin Paaaaahhhhhhhh.
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 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.
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”.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 310 15%
Calories from Fat 133
Total Fat 14.8g 22%
Saturated Fat 5.2g 26%
Unsaturated Fat 8.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 40.2g 13%
Dietary Fibre 1.4g 5%
Sugars 23.0g
Protein 5.4g 10%
Cholesterol 73.5mgs 24%
Percent Daily Values based on a 2,000 calorie diet.