VegBox Recipes

Pumpkin Pie

This classic North American dessert was sent in by Gramma Julie. Over the years, she's developed short cuts that make this pumpkin pie as easy as possible.
 
 

Ingredients

  • 1 ½ cups canned pumpkin (I usually cook a pumpkin and puree it in food processor, storing any spare in the freezer)
  • 1 cup brown sugar
  • 2 beaten eggs
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp each of ginger, ground cloves and nutmeg
  • 1 ½ cups cream
  • 1 8 inch pre-prepared pastry case or 250g shortcrust pastry lining an 8 inch pie tin
 

Method

  1. Cook the pumpkin
    • Cut the pumpkin into quarters
    • Remove the seeds
    • Cut the flesh from the skin
    • Cut the flesh into chunks
    • Steam (or boil in a little water in a covered pan) for about 10 minutes until soft
    • Allow to cool slightly
  2. Mash the pumpkin and mix together pumpkin, sugar, eggs, salt and spices.
  3. Gradually stir in milk or cream.
  4. Pour into prepared pie shell.
  5. Bake in preheated 210 C oven for 15 minutes. Reduce heat to 190 C and continue baking for about 40 minutes.
 

Time From Cupboard-To-Table

1 1/2 hours
 

Notes & Variations on Pumpkin Pie

If you don't have any pumpkins, you can also make this recipe with butternut squash or gem squash
 
 
 

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