Hallowe'en Pumpkin Pie - a seasonal treat

Hallowe'en Pumpkin Pie

The orange-coloured flesh of the pumpkin makes a delicious pie. Fresh pumpkins are readily available around Hallowe'en. Shop around for two for one offers.   This pie recipe requires 

1 lb pumpkin

3 medium eggs (or vegan substitute if required)

1 oz of soft butter or margarine  

8 oz of shortcrust pastry

3 oz brown soft sugar

3 teaspoons plain flour

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

6 oz evaporated  milk, cream or soya cream

1/2 oz halved pecan nuts

pinch of salt

Peel the pumpkin, remove the seeds and stringy insides. Cut the flesh into small cubes about 1/2" in size.

Put the flesh into a pan with butter or margarine and cook on low heat until it is soft and tender. This will take about 20 minutes or so.  When ready mash the pumpkin with a potato masher or a blender until just smooth. Don't overdo it! Add the salt. Leave to cool.

Put the pastry in a flan case about 9-10"  size and bake for about 15 minutes. 

Remove from oven and reduce temperature to 190C or Gas Mark 5.

Beat the eggs and sugar together then add the smooth pumpkin and blend together. 

Shake in the flour and spice. Stir in the milk or cream.

Pour the mixture into the flan case and bake for about 45 minutes.

When cooked decorate with the Pecans and serve warm or at room temperature.