Pumpkin Pie

Name: Pumpkin Pie
Ingredients: 1 teaspoon each ground cinnamon and mixed spice; ½ teaspoon ground ginger; 2 free-range eggs, lightly beaten; 1 teaspoon each ground cinnamon and mixed spice; 300 mls (½ pint) full-cream milk, or half-and-half mixture of milk and single cream; 300 mls (½ pint) full-cream milk, or half-and-half mixture of milk and single cream; 300 mls (½ pint) full-cream milk, or half-and-half mixture of milk and single cream; ¼ teaspoon freshly ground black pepper; 50 g (2 oz) light muscovado sugar; 125 g (4 oz) golden syrup; 350 g (12 oz) pumpkin, cooked and mashed; 250 g (8 oz) plain or sweet shortcrust pastry; 250 g (8 oz) plain or sweet shortcrust pastry

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

250 g (8 oz) plain or sweet shortcrust pastry
350

Dessert
Vegetarian

Method

Roll out the pastry, and use it to line a 9-10 inch (23-25.5 cm) pie dish. Mix the pumpkin, syrup and sugar until thoroughly blended. Stir in the spices, and beat in the eggs. Pour in the milk, and blend t