3. Allow the skinless pumpkin chunks to drain in a colander for 10 minutes to get rid of excess juice. Sometimes this isn’t necessary, if you feel your pumpkin isn’t very watery, you can skip this step!
4. Whizz up the pumpkin with a hand blender, or mash with a potato masher until it’s a thick purée. Now you have your base ingredient, ready to use! If you have some left over, you can freeze it in a lunchbox or in small amount in freezer bags.
- 1 cup sugar
- 1.5 tsps cinnamon
- 1 tsp ground cloves
- 1 tsp ground allspice
- 0.5 tsp ground ginger
- 0.5 tsp salt (optional)
- 4 large, free range eggs
- 3 cups pumpkin purée
- 18 floz evaporated milk
1. Mix all ingredients together with a hand mixer. It will be a very wet mixture.
2. Line a pie dish with short crust pastry. I find that this recipe makes enough for at least one extra pie, so have some extra pastry to hand, just in case!
3. Pour in the pie-filling, not filling the dish more than 3/4 full, as the mixture will rise! Bake at 200 degrees Celsius for the first 15 minutes.
4. Turn down the heat to 165 degrees Celsius and bake for a further 45 – 60 minutes, until a knife comes out clean from the centre.
When it is done, take it out and EAT IT UP, YUM YUM! 🙂
I hope you try this recipe! I originally found it online somewhere about two years ago and I’ve stuck with it. It’s really delicious! I have a lovely recipe for pumpkin and spinach lasagne which I’ll post soon. Let me know what you think! x