Pumpkins are very versatile,and can be used for many dishes,both savoury, and sweet.This pumpkin pie recipe, is easy,to make,and delicious,just like I remember mother dishing up on a cold winters evening.
Pumpkin Pie
Ingredients
225 g./8 oz. rich shortcrust pastry
125 g./4 oz. brown sugar
5 ml./1 tsp. ground ginger
5 ml./1 tsp. ground allspice
1 x 675 g./1,1/2 lb. can pumpkin puree ( you can make your own
2 eggs,lightly beaten
225 g./8 fl. oz. single cream,lightly whipped
Method
a) Line a 20 cm./8 in.flan tin with the pastry dough
b) mix the sugar and spices together
c) Beat into the pumpkin puree,with the eggs
d) Gradually stir in the cream
e) Spoon into the dough case and put into the oven preheated to fairly hot (190*C/375*F or Gas Mark 5)
f) Bake for 40-45 minutes,or until the filling has set and the pastry is golden brown.
Serves 6-8
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| Pumpkin pie image |
Pumpkin Pie
Ingredients
225 g./8 oz. rich shortcrust pastry
125 g./4 oz. brown sugar
5 ml./1 tsp. ground ginger
5 ml./1 tsp. ground allspice
1 x 675 g./1,1/2 lb. can pumpkin puree ( you can make your own
2 eggs,lightly beaten
225 g./8 fl. oz. single cream,lightly whipped
Method
a) Line a 20 cm./8 in.flan tin with the pastry dough
b) mix the sugar and spices together
c) Beat into the pumpkin puree,with the eggs
d) Gradually stir in the cream
e) Spoon into the dough case and put into the oven preheated to fairly hot (190*C/375*F or Gas Mark 5)
f) Bake for 40-45 minutes,or until the filling has set and the pastry is golden brown.
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