Ingredients
The pastry
- 350 g plain flour
- 1 tsp salt
- 200 g butter
- 125 mlcold water
The filling
- 500 g pumpkin cooked and pureed
- 400 g evaporated milk
- 2 eggs beaten
- 175 g brown soft sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp salt
Instructions
The Filling
-
Pre heat the oven to 200c / Gas mark 6
-
Cut the pumpkin in half and scoop out the seeds and stringy parts.
-
Cut the reaming parts of the flesh into chunks and place in a saucepan.
-
Add water to the saucepan, just enough to cover the pumpkin, then put the lid on.
-
Bring to boil, turn down and allow to simmer for 30 mins.
-
You want the pumpkin chunks to be soft enough to mash, cook for longer if required.
-
When ready, drain, cool and remove the peel from the chunks.
-
Transfer the chunks to a medium sized bowl and mash.
-
Drain away the liquid from the bowl. you want approximately 500g of mashed pumpkin.
-
Do this next part when you have your pastry dish ready.
-
Using an electric mixer, beat the following ingredients together: cinnamon, eggs, evaporated milk, ginger, nutmeg, pumpkin, salt and sugar
-
Pour the mixture into your pie dish and bake for approximately 40mins.
-
When cooked your knife will come out clean when tested.
The Pastry
-
In a medium sized mixing bowl, mix together the flour and salt.
-
Rub in the butter and add a tbsp of water. Repeat this until the pastry holds together.
-
Roll the pastry into a ball and then roll to approximately 1/4cm in thickness.
-
Place the rolled out pastry to your pie dish. Gently press the edges and cut off any excess.
