About this recipe:This American classic is made with fresh pumpkin for a delicious flavour and wonderful texture. Serve it on a chilly autumn evening with whipped cream.
225g (8 oz) light brown soft sugar
1 tablespoon plain flour
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
350ml (12 fl oz) evaporated milk
23cm unbaked pastry case
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Cut pumpkin in half and remove seeds. Place cut side up on a baking tray. Bake in a preheated 200 C / Gas 6 for 1 hour, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape out the pumpkin flesh and puree in a food processor till smooth.
Increase oven temperature to 230 C / Gas mark 8.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 500g of the pumpkin puree, spices and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 230 C / Gas mark 8, then reduce the oven temperature to 180 C / Gas mark 4. Bake an additional 40 to 50 minutes or until a skewer inserted near the centre comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie and refrigerate overnight for best flavour.
BEAUTIFUL !!!! A really tasty pie even though I used dark brown sugar and ready made pastry cases it was just yummy. I was worried that the texture was to liquid but the filling firms up perfectly when cooked. - 07 Nov 2010
I tried this out and it was my first time making pumpkin pie. I'd always heard about it on American films and in books but had no idea what it should taste like. I substituted the evaporated milk and sugar for 1 tin of sweetened condensed milk. Personally I didn't like this as I found the sludge-like texture quite nauseating. My husband, who lived in the US for 8 years, loved it. So did his parents. They said it was better than anything they had tasted in the states. God knows what they're eating over there! - 21 Oct 2011
I made this at the weekend after finding a lovely pumpkin at the market. I always find working with pumpkin a bit difficult, so I made things easier on myself by cheating with frozen pastry from the shop. It was still brilliant and I'd make this again anytime when pumpkins are in season. - 06 Oct 2008