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Pumpkin Pie


1 pumpkin 700g or larger

2 eggs

225g light brown soft sugar

1 tablespoon plain flour

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

350ml evaporated milk

23cm unbaked pastry case


  1. Cut pumpkin in half and remove the seeds. Place cut side up on a baking tray. Bake in a pre-heated oven 200c for 1 hour until the flesh is tender when poked with a fork. Cool until just warm. Scrape out the pumpkin flesh and puree in a food processor until smooth.
  2. Increaseoven temperature to 230c .
  3. In a large bowl, slightly beat the eggs. Add brown sugar, flour, salt, 500g pumpkin puree, spices and evaporated milk. Stir well.
  4. Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.
  5. Bake for 10 mins at 230c, then reduce the oven temperature to 180c . Bake an additional  40 to 50 minutes or until a skewer inserted near the centre comes out clean. Remove the strip of foil about 20minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie and refrigerate over night for best flavour.

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