Spicy Pumpkin Pie

    Spicy Pumpkin Pie


    50 people made this

    About this recipe: If you like a spicier pumpkin pie, this is the recipe for you. A shortcrust pastry case is filled with a sweet and spicy pumpkin filling. Serve with ice cream or whipped cream, if desired.

    Serves: 8 

    • 2 eggs, lightly beaten
    • 350ml evaporated milk
    • 425g pumpkin puree
    • 150g caster sugar
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 1 teaspoon ground ginger
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground allspice
    • 1 1/2 teaspoons ground cloves
    • 1 (23cm) unbaked pastry case

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 230 C / Gas 8.
    2. In a bowl, mix the eggs, evaporated milk and pumpkin puree. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pastry case.
    3. Bake in the preheated oven 10 minutes. Reduce heat to 180 C / Gas 4 and continue baking 45 minutes, until a knife inserted in the centre of the pie comes out clean. Cool on a metal rack.

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