Ingredients
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
Method
- 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.
- Increaseoven temperature to 230c .
- In a large bowl, slightly beat the eggs. Add brown sugar, flour, salt, 500g pumpkin puree, spices and evaporated milk. Stir well.
- Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.
- 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.
This Recipe was taken from: www.allrecipes.co.uk
