Grandma's Pumpkin Pie
A wonderful pumpkin pie recipes to warm you up on this Autumn nights.
- 350 g plain flour
- 1 tsp salt
- 200 g butter
- 125 mlcold water
- 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
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.
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.