Pumpkin Pie

Number of Servings: 10


425g pumpkin puree from can
410g light evaporated milk
120g light brown sugar
3 eggs
1 1/2 tsp ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

213g plain flour
1 tbsp sugar
1/4 teaspoon salt
60ml skimmed milk
60ml light olive oil 

1 Preheat oven to 190C.

2 Whisk to combine all ingredients for the filling in a large bowl. Set aside.

3 For the crust, combine flour, sugar, and salt in a bowl. Add milk and oil all at once. Stir with a fork. Shape into a 12cm disc and place between 2 sheets of floured parchment paper. Roll into a 30cm circle. Transfer to a deep dish pie pan. Trim edges and use trimmings to patch where needed.

4 Briefly re-stir the filling and pour into the pan.

5 Bake pumpkin pie for one hour. The pie is set when a knife inserted into the center comes out clean. Let cool completely and keep refrigerated.

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