Pumpkin pie

This is an North American tradition. It is a sweet pie that is served for Halloween and on Thanksgiving.
This recipe makes a small pie, so double the recipe to make a family size
If the middle of the pie is still not solid  (ripples when shaken gently) then microwave it for 1-2 minutes to cook the middle.
Allow to cool before cutting and removing from the pie dish.

Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Small pot and lid

·      Sieve

·      Whisk/ potato masher

·      Measuring cups/spoons

Ingredients

·      Sweet pastry, 1 sheet

·      Pumpkin, 300g (boiled and dried)

·      Eggs, 2, beaten

·      Condensed milk, 2 Tbspn

·      Castor sugar, ¼ cup

·      Cinnamon, ½ tsp

·      Ginger, ¼ tsp

·      Cloves, pinch

Method

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, milk, sugar and spices into the pumpkin puree.

5.    Pour into the pastry base and bake at 220⁰C for 15 minutes, then turn down to 180⁰C for 20 minutes. A knife should come out clean.

6.    Cool on wire rack.