This a is pumpkin pie! I make one every year with the innards of my jack o’ lantern. It goes down well with the rest of my family.
Enjoy on it’s own or with whipped cream.
Ingredients
- 450g Pumpkin
- 410g (1 Tin) Evaporated Milk
- 75g Sugar
- 2 Eggs
- 1/2 tsp of Cinnamon
- 1/2 tsp of Nutmeg
- 1/2 tsp of Ginger
Fills two pastry cases
Method
- Place all the ingredients, except the eggs, into a large mixing bowl
- Beat the eggs, and add to the mixing bowl with the rest of the ingredients
- Mix it up really well. You can use a blender to break the pumpkin up a bit
- Divide the pumpkin mix between the pastry cases
- Place in an oven at 220°C for half an hour
Notes
- Might have to adjust the quantities a little as I had a little left over.
- This is the first time I’ve used evaporated milk, normally I use double cream.
- For a sweeter pie adjust the amount of sugar used.
- You can use either brown or white sugar according to taste.