This dish is an american classic which is served at Halloween, once the "Jack O' Lanterns" have been made.
Make sure you have dried out your pumpkin before mashing it. Wet pumpkin makes a sloppy mix which takes longer to cook.
· Pie dish (flan ring)
· Sharp knife and chopping board
· Rolling pin
· Small pot and lid
· Whisk/ potato masher
· Measuring cups/spoons
· Sweet pastry, 1 sheet or half a block
· Pumpkin, 300g (boiled and dried)
· Eggs, 2, beaten
· Condensed milk, 2 Tbspn
· Castor sugar, ¼ cup
· Cinnamon, ½ tsp
· Ginger, ¼ tsp
· Cloves, pinch
1. Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.
2. Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).
3. Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.
4. Mix the egg, condensed milk, sugar and spices into the pumpkin puree.
5. Pour into the pastry base and bake at 1800C for 30 minutes. A knife should come out clean.
6. Cool on wire rack.