Go Back
Print Recipe

Pumpkin Pie

Author: Alison

Ingredients

  • For the filling
  • 500 g 1 lb 2 oz pumpkin flesh
  • 2 large eggs
  • 1 egg yolk
  • 170 g can evaporated milk
  • 140 g 5 oz golden caster sugar
  • 2 tbsp golden syrup
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp all spice
  • 2 tsp vanilla essence
  • For the crust
  • 50 g 2 oz pumpkin seeds (from a packet)
  • 300 g ginger nut biscuits
  • 85 g 3 oz butter
  • For the topping
  • 200 ml 7 fl oz whipping or double cream

Instructions

  • Peel and chop the pumpkin and remove the seeds.
  • Heat the oven to 180C Gas Mark 4
  • Place the pumpkin chunks into a roasting tin, add 3 tbsp of water and cover with foil.
  • Make a small steam hole in the foil then bake in the oven for 45 minutes until the pumpkin is tender.
  • Leave to cool.
  • Place the seeds on a baking tray and cook in the oven for ten minutes until toasted.
  • Add the toasted pumpkin seeds and the ginger nut biscuits into a food processor and process until they become crumbs.
  • Melt the butter and add to the mixture, processing until it is like wet sand.
  • Place into a greased pie dish and press down with a spoon until the bottom and sides are covered evenly.
  • Leave in the fridge to chill for 30 minutes.
  • Turn the oven to 160C Gas Mark 3
  • Get the cooled pumpkin, drain the liquid and add to the cleaned food processor.
  • Add the remaining ingredients for the filling and mix until smooth.
  • Pour into the base and place in the oven for 40 minutes until the filling is set (It should still wobble a little)
  • Leave to cool and then whip the cream and add to the top.