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Find out why this is such a firm Fall favourite in the United States! |
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Ingredients
- 1 small pumpkin
- 3 large eggs
- 250 g dark brown sugar
- 15 g cornstarch
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 240 ml double cream
- 60 ml milk
- shortcrust pastry - ready rolled
Ingredients
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Instructions
- Place the ready rolled pastry into a 9 inch deep pie tin. With a knife cut away any over-hanging pastry from the tin. Blind bake the case with baking weights at 180 C (Gas mark 4) for 10 minutes.
- Now make the pumpkin puree: remove the skin and seeds and cut the pumpkin into cubes. Place in a pan and cover with water slightly above the pumpkin cubes and boil until they soften for around 10 minutes. Drain and mash the pumpkin in a bowl and allow to cool. (You need around 450g of pumpkin puree for this recipe: a 3kg pumpkin makes around 1kg of puree, but the good news is if you have too much it will freeze.)
- Mix together the mashed pumpkin, 3 eggs, and the brown sugar until fully combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cream, and milk. Whisk again until everything is completely combined.
- Pour the mixture into the middle of the pastry filling 3/4 of the way and bake in the oven at 190C (gas mark 5) for 50 minutes.
- Once cooled serve with whipped cream.
Recipe Notes
Recipe by Victoria Robertson
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