Pumpkin pie is a sweet, dessert dish with a smooth texture and aromatic, sweetly spicy taste.


●  2 x 20cm sweet flan unbaked shortcrust pie base
●  2 eggs
●  cup firmly packed brown sugar
●  1 cups cooked, strained pumpkin
●  1 tsp freshly ground cinnamon
●  tsp salt
●  tsp freshly ground cloves
●  tsp freshly grated nutmeg
●  1 cup milk
●  cup cream


Prepare two 20cm shortcrust pie bases by making your own pastry, purchasing frozen pastry or purchasing instant frozen pie shells.

Beat the eggs in a medium bowl. Add sugar, pumpkin, seasoning, milk and cream, mix well after each addition. Pour out into pie shell and bake in a preheated 450F (230C) oven for 10 minutes, then reduce temperature to 350F (180C) for 45 minutes or until a knife inserted in the centre comes out clean. Cool before serving.

Decorate with a sprinkling of icing sugar and serve with whipped cream or ice cream. Each pie serves 8 people. Pumpkin pie will keep in the refrigerator for a day or two.

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