Pumpkin Pie - serves 8
- 1 x 8in sweet flan case, part baked (see sweet pastry case)
- 1 pint pumpkin puree (scoop out the flesh from a pumpkin, place in a liquidiser and blend to a puree)
- 100g caster sugar
- 4 eggs
- 170ml double cream
- ½ tsp cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 190°c / 375°f / gas mark 5
Place the pumpkin puree, caster sugar, eggs, double cream and spices into a large mixing bowl and beat together until smooth, pour into the part baked pastry case.
Bake for 25 minutes until the custard has just set.
how to make this recipe dairy free...
Use dairy free margarine in place of butter in the pastry.
Use almond milk in place of cream and add 1 extra egg.
Gem's hints and tips
Pumpkin puree freezes really well so if you buy a pumpkin to make a Halloween lantern but don’t want pumpkin pie at that time you can keep the flesh in the freezer until needed.
Scoop out the flesh and liquidise, pour 1 pint of the puree into a container, label and freeze until you want to make your pumpkin pie. When you want to use the puree, defrost in the fridge overnight.
If you have more than a pint of puree left, use the rest to make a lovely pumpkin soup.
Try adding cooked apple or pear to the pie for a different flavour.