Sweet Pumpkin Pie

An American classic. Served for Thanksgiving and on Halloween.
Make sure that your filling is solid before you pull the pie out of the oven.

Sweet Pumpkin Pie

Equipment

·      Pie dish (flan ring)

·      Sharp knife and chopping board

·      Small pot and lid

·      Sieve

·      Whisk/ potato masher

·      Measuring cups/spoons

·      Cooling rack

·      Rolling pin

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 10-15 minutes).

3.    Drain the pumpkin through the sieve until no steam is present then mash with 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 180⁰C for 25-30 minutes. The filling should not be wobbly.

6.    Cool on wire rack before cutting into quarters.