About this recipe:Pumpkin pie is an American classic, served at Thanksgiving and Christmas. This recipe is perfect in autumn and winter when pumpkin is in season. Try substituting butternut squash for pumpkin, if desired!
1 (23cm) unbaked pastry case
1kg pumpkin, cooked and pureed
1 (397g) tin condensed sweetened milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat oven to 220 C / Gas mark 7.
In a large bowl, combine mashed pumpkin, milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into prepared pie dish.
Bake in preheated oven for 15 minutes. Reduce the heat to 180 C / Gas mark 4 and bake another 35 to 40 minutes or until a knife inserted comes out clean.
I wasnt sure if i should have blind baked the pastry as it didnt specify in the recipe, so i didnt. But I will definitely do it if i make this again, the bottom was a little soggy.
The flavour of this was really great and very simple to make. It was a little sweet for me, but my family adored it! - 08 Oct 2011