Have a slice of Pumpkin Pie

If you have never tried this, you must, you will be very pleasantly surprised!


For the filling
500g mashed cooked pumpkin
1 410g tin of evaporated milk
2 eggs beaten
175g dark brown soft sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt

For the pastry
350g plain flour
1 tsp salt
200g butter
125ml cold water

1. Halve a pumpkin and scoop out seeds and stringy portions. Cut into chunks, cover with water and bring to the boil, reduce heat to low, cover and simmer for 30 mins or until tender.
2. Drain cool and remove the peel. Return cooked pumpkin to the pan and mash with a potato masher, weigh out 500g of the mashed pumpkin.
3. Prepare the pastry by mixing together the flour and salt, rub the butter into the flour and add 1 tablespoon of cold water to mixture at a time. Mix and repeat until pastry is moist enough to hold together.
4. With lightly floured hands shape the pastry into a ball and on a lightly floured board, roll pastry out to a .25cm thickness, transfer to a 20cm pie dish gently pressing pastry into the bottom. Cut off any excess pastry hanging over the sides of the dish, pinch pastry securely around the inner edge.
5. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish, bake for 40 minutes on 200C or 180C for fan assisted. When a knife inserted in the centre comes out clean the pie is ready.