Pumpkin Pie

This is my (American) grandmother's recipe. I'm making it for the first time this Christmas...

Ingredients

  • 250g shortcrust pastry
  • 2 eggs, slightly beaten
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground mixed spice
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 cups cooked and mashed pumpkin
  • 1 tin (410g) evaporated milk

Method

  1. Line a 23cm pie plate with the pastry
  2. Brush sides and base with a little egg white
  3. Beat eggs, sugar, salt and spices together
  4. Add pumpkin and evaporated milk, blending well
  5. Pour mixture uncooked into pastry shell
  6. Bake at 220C for 15 mins
  7. Reduce heat to 180C and cook for 40 mins or until filling is set (test with skewer)

Notes

I used brown sugar; my other option would be to use raw sugar.

Update on how it tastes.

Matt Redmond

Musician, composer, actor, engineer, pirate.

Adelaide, Australia