Classic Pumpkin Pie

Not just for Thanksgiving, this quick and easy pumpkin pie will soon become a firm favorite. 

-->ingredients

175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs 

300g pumpkin purée (tinned or fresh)
350g evaporated milk(soya cream)
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)

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     Fresh winter squash purée

      winter squashes or sugar pumpkins
spring water or filtered water
large jellyroll pan or baking dish

     Step 1: Pre-heat oven to 400ºF. Cut squash in half lengthwise and scoop out seeds.
Step 2: Place squash cut side down in the pan. Add enough water to the pan to measure about 1/4″ up the sides of the pan. Bake for 45 to 60 minutes until very tender (the baking time will depend on how big or how old the squash is).
Step 3: Remove from oven and place cut side up on a cutting board. Let cool for 10 minutes or until cool enough to handle. Scoop out the flesh with a spoon. Place squash in a food processor and process until coarsely puréed. Scrape sides of the bowl and if the flesh is a bit dry, add a little water, 2 tablespoons at a time. Continue to process until the purée is silky-smooth.
Step 4: Once completely cooled to room temperature, refrigerate for up to 3 days or freeze for up to 2 months.

-->method

1. Preheat oven to 220C/425F/gas mark 7.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.

3. Beat the eggs lightly in large bowl.

4. Stir the pumpkin purée and sugar-spice mixture into eggs.

5. Gradually stir in the evaporated milk.

6. Pour into the pastry case.

7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.

8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.

9. Cool on a wire rack for 2 hours.

10. Serve immediately or chill.

Do not freeze.

PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 4