Cooking time: None
Source: 8Legged Entertainment
This is a pretty time-consuming recipe but if you have a free afternoon in Autumn, it ends up pretty tasty! If you have a small pumpkin (or a smaller, 6 inch pie dish), then halving the recipe works fine.
- 500 g pumpkin purée, or 1 pumpkin
- 3 eggs, lightly beaten
- 160 g sugar
- 1 tsp vanilla
- 340 g evaporated milk (two tiny tins)
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp fresh grated nutmeg
- ½ tsp ginger
For the filling:
- 225g plain flour
- 110g butter
- 80g sugar
- 1 large egg
1 unbaked 9-inch pastry shell; alternatively:
For the pastry:
- Crumb together the flour, butter and sugar with your hands in a bowl.
- Whisk the egg briefly and add to the crumb. Add milk if needed to bring the mix together, then chill until ready to roll out.
For the filling:
- (Fresh pumpkin only) Scoop out the seeds and strings, then use a spoon to scrap out slivers of the flesh until you have about twice the nominal weight of pumpkin.
- (Fresh pumpkin only) Cook in a medium hot oven until the flesh drops a lot of its fluid and is tende. Allow to cool slightly, then drain and puree in a food processor.
- In a large bowl combine pumpkin, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat eggs until slightly thicker and lighter in colour. Whisk in vanilla, sugar and evaporated milk. Combine with pumpkin mixture and whisk until smooth.
- Pour the mixture into unbaked pastry shell and place on the center rack of a 220°C oven. Bake for 15 minutes, then lower temperature to 175°C / 350° F and bake for an additional 45 minutes or until firm. (A knife inserted into the center of the pie should slide out clean.)
- Serve warm or chilled with as much whipping cream as you can get on top of a slice.