Recipes

Pumpkin Pie

Ingredients

For the pastry

200g plain flour

1 x 2.5ml spoon salt

100g margarine

3 x 15ml spoons cold water

flour for rolling out

1 x Kenwood Mixer ! to make the pastry

For the filling

425g of pumpkin - pureed

150g soft dark brown sugar

3 X 2.5 ml spoons ground cinnamon

1 X 2.5ml spoon salt

2 X 2.5ml spoons ground ginger

1 X 2.5ml spoon grated nutmeg

the merest hint of ground cloves

3 large eggs

250ml milk

125ml evaporated milk

Instructions

Sift together the flour and salt into the mixer bowl. Cut the margarine into small pieces with a knife and add to the flour. Mix on lowest speed setting until the Mixture resembles fine breadcrumbs. Increase mixer speed and add the cold water until the mixture combines into dough.

How to make the pie

Roll out the pastry on a floured surface, and use it to line a 25cm pie plate; chill in a refrigerator. Mix the pumpkin with the sugar, cinnamon, salt, ginger, nutmeg and cloves. Beat the eggs in another bowl, add both milks and mix well. Mix the eggs and milk into the pumpkin mixture and pour into the pastry case. Bake in a fairly hot oven, 180 degrees C (or Gas mark 5) for about 45 minutes, or until a knife inserted into the centre comes out clean.

Serve warm, topped with double cream