Pumpkin Pie

Name: Pumpkin Pie
Cuisine: United States
Ingredients: ½ pt / 280 ml full-cream milk or half- and-half mixture of milk and single cream; ½ pt / 280 ml full-cream milk or half- and-half mixture of milk and single cream; 10 oz / 280 g pumpkin, cooked and mashed; 4 oz / 110 g golden syrup; 8 oz / 230 g shortcrust pastry; ½ tsp ground ginger; 1 tsp ground cinnamon; 2 oz / 60 g light muscovado sugar; ¼ tsp freshly ground black pepper; ½ pt / 280 ml full-cream milk or half- and-half mixture of milk and single cream; ½ pt / 280 ml full-cream milk or half- and-half mixture of milk and single cream; 1 tsp ground mixed spice; 2 eggs, lightly beaten

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g shortcrust pastry
10 oz / 280

Americas
United States
Dessert
Vegetarian

Method

Roll out the pastry and use to line a 9–10 in / 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 thoroug