Category Content - Halloween Pumpkin Pie

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Creamy pumpkin is combined with ginger and cinnamon

in this traditional recipe, perfect for serving at Halloween

and bonfire night parties.




Ingredients

250g fresh shortcrust pastry

400g fresh or canned pumpkin puree

115g soft brown sugar

½ tsp ground ginger

1 tsp ground cinnamon

1 tsp plain flour

2 eggs

200ml evaporated milk

½ tsp vanilla extract



Instructions


  1. Preheat the oven to 400° F, 200° C, Gas 6. Unwrap the pastry and use to line a 20cm round, flan tin. Trim the edges to neaten and chill for 15 minutes.

  2. Put the pumpkin, sugar, ginger, cinnamon and flour in a large bowl and beat until smooth.

  3. Beat together the eggs, milk and vanilla and stir into the pumpkin mixture. Pour into the pastry case and bake for 15 minutes.

  4. Reduce heat to 350° F, 180° C, Gas 4 and bake for a further 15 minutes until the centre is set. Serve warm with vanilla ice cream.


Cook’s Tips


To prepare pumpkin cut it into quarters and cut away the skin with a sharp knife. Remove the pips and cut into medium sized pieces. Cook in boiling water until tender, before draining and pureeing in a food processor. If using ready-rolled pastry remove it from the fridge 30 minutes before using.