Pumpkin Pie

[Millymollymandy]

Pumpkin Pie

This one I did twice last autumn adapting it slightly the 2nd time as per my notes in italics, which turned out "Perfect"! I didn't find 150g sugar sweet enough!

shortcrust pastry using 400g flour (which is enough to line my flan dish which is 26cm x 6cm high)
500g pumpkin puree
150g soft dark brown sugar (I prefer 175g and use a mix of brown sugar and white caster)
3 X 2.5 ml spoons ground cinnamon
1 X 2.5ml spoon salt
2 X 2.5ml spoons ground ginger
1 X 2.5ml spoon grated nutmeg
the merest hint of ground cloves (and a pinch of mace if you like)
3 large eggs
250ml milk
125ml evaporated milk (I use just evap milk (375ml) or you’re left with half a tin of evap milk!)

Roll out the pastry on a floured surface, and use it to line a 25cm pie or flan dish; chill in a refrigerator.

Mix the pumpkin with the sugar, cinnamon, salt, ginger, nutmeg and cloves.

Beat the eggs in another bowl, add both milks and mix well.

Mix the eggs and milk into the pumpkin mixture and pour into the pastry case.

Bake in a fairly hot oven, 190°C (or Gas 5) for about 50 minutes, or until a knife inserted in the centre comes out clean.

Serve cold with cream.

[chadspad]

Hi M3,
Searching for pumpkin recipes as I currently have 14 growing in veg patch! Whats pumpkin puree mean - does it have to be cooked to make the puree? Could I use chunks of pumpkin instead of puree?
Cheers Wendy

[Millymollymandy]

You need to cook the pumpkin first. Peel it and dice it, boil like spuds (it doesn't take very long though), strain then mash it and then you need to strain it through muslin; give it a good squeeze as there will be a lot of liquid. You can freeze this puree for later use.

Of course if you are in the US you can just buy a can of pumpkin puree!!! But we as SSishers don't do things like that!