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.
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1 pumpkin, 700g or larger
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.