About this recipe:This is a simple, yet delectable pumpkin pie. A shortcrust pastry case is filled with a creamy, well spiced pumpkin filling and then baked to perfection. Serve with a dollop of whipped cream, if desired.
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 230 C / Gas 8.
In a large bowl, combine pumpkin puree, milk, cream, dark brown soft sugar and caster sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pastry case.
Bake for 10 minutes at 230 C / Gas 8, then reduce the temperature to 180 C / Gas 4 and bake for 50 minutes or until filling has set.
A lovely sweet, well spiced pie. I made my own shells and managed to make two pies with this mix. I also used double cream because that's what I had to hand. I roasted a pumpkin and made my own puree - half a large pumpkin would gave me the 500g the recipie calls for. My oven is a little tempermental so it took more like 70-80 minutes to cook. My other half (the pumpkin pie expert) said it smelt delicious whilst it was cooking and scoffed half a pie once it had cooled. High praise indeed! - 03 Nov 2013