Pumpkin Pie Recipe
Pumpkin Pie Recipe with Pumpkin, Pastry, Eggs, Cream, Sugar, Cinnamon, Ginger and Cloves.
INGREDIENTS
1 lb (450g) Pumpkin
8 oz (225g) Flaky or Shortcrust Pastry
2 Eggs, beaten
3/4 pint (450ml) Single Cream or Milk
6 oz (175g) Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
METHOD
Dice the pumpkin and steam or cook it in very little water (in order to keep it fairly dry and to keep as much flavour as possible). Sieve of mash it very thoroughly. Roll out the pastry and line a 9 inch deep pie dish. Mix all the ingredients for the filling and pour into the pie shell. Bake in the centre of a hot oven 450F, 230C, Mark 8 for 20 minutes, then reduce the heat to 400F, 200C, Mark 6 for the last 20 minutes.
Serves 6.
Based on the Pumpkin Pie recipe in:
Classic Dishes Made Simple
by Marguerite Pattern (Hamlyn 1969).