About this recipe:The title may not make much sense, but I named it this because if you ate this blind, you wouldn't know its pumpkin at all. If your a pumpkin lover then this might not be the best recipe for you , but either way, its a really nice dessert for autumn evenings. I used sweet pastry for this, but any variation or recipe will work. Using these measurements I made two shallow tarts, but you could just make one large tart or several small tartlets. Enjoy :)
200g pumpkin flesh (fresh is always good but from a tin is fine)
1 regular can evaporated milk
4 tablespoons brown sugar
100g caster sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 slightly beaten eggs
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Pre-heat the oven to 190 C / gas mark 5.
Heat the pumpkin in a microwave for 4-6 minutes, medium heat. Once done, puree with a hand blender. Bake the sweet pastry blind for 10-15 minutes covering with foil and preferably cooking weights. Its all very simple now; just mix all the remaining ingredients together and pour into the pie crust. Then cook for 45 minutes with the oven turned down slightly.
Once it is out of the oven, leave until cold throughout - if its too warm then it won't hold its shape. It should be similar to a cheesecake once finished.