| 225 g Shortcrust
Pastry
500 g pumpkin 2 eggs |
100 g caster sugar
4 tbsps milk pinch of grated nutmeg |
pinch of ground ginger
2 tsps ground cinnamon |
| 1. Roll out the pastry and line a 20
cm (8-inch) flan dish or pie plate. Chill for 35 minutes.
2. Remove the skin, seeds and centre of the pumpkin and cut it into smaller pieces. Steam the pumpkins for 15 to 20 minutes or until tender. Remove from steamer and purée in blender. 3. Beat the eggs and sugar together
in a large bowl. Add the pumpkin purée, milk and spices. Mix well
and pour into the pastry shell. Bake at 220oC (425oF)
for 15 minutes then reduce temperature to 180oC (350oF)
for another 35 minutes or until set. Serve warm with whipped cream.
|