Pumpkin pie makes a warming change for an autumn dessert.

Ingredients

• 400 grams frozen sweet short pastry, defrosted
• 2 cups sieved cooked pumpkin
• 3 eggs, lightly beaten
• ¾ cup maple or golden syrup
• 1 cup evaporated milk or cream
• 2 tsp pumpkin pie spice mix
• ¾ cup pecans or walnuts (optional)

Pumpkin spice mix

• 2 teaspoon ground cinnamon
• 1 teaspoon ginger
• ½ teaspoon each ground cloves and ground allspice

Method

1. Roll the pastry out and use to line the base and sides of a deep 22cm loose-bottom flan tin. Bake blind at 190°C for 15 minutes. Remove the baking blind material and return to the oven for a further 5-8 minutes or until the pastry is well-cooked.
2. In a large bowl mix together the stewed pumpkin, eggs, syrup, evaporated milk or cream and spice mix until very smooth.
3. Pour into the cooked pie shell. Decorate with pecans or walnuts if wished.
4. Bake at 160°C for 40 minutes or until the filling is firm to the touch in the centre. Cool and serve warm in wedges.

Cooks Tips

- The pumpkin puree needs to be thick and not too watery. I prefer butternut or crown pumpkins for pumpkin pie. I find buttercup a little too dry. - Evaporated milk and cream off a richer texture. For a lighter version, use whole milk instead.