About this recipe:This is my husband's favourite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavour!
375g pumpkin puree
2 (170g) tins evaporated milk
150g caster sugar
1 tablespoon plain flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (23cm) unbaked pastry case
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Method Prep:10min › Cook:1hr › Extra time:5min › Ready in:1hr15min
Preheat oven to 230 C / Gas 8.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt, vanilla and cinnamon. Pour filling into pastry case.
Bake for 20 minutes in preheated 230 C oven, then turn oven temperature down to 180 C / Gas 4 and continue baking 40 more minutes or until a knife inserted in centre comes out clean. Cool completely on a wire rack before serving.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.