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Pumpkin Pie


175 g plain flour; sieved
75 g butter
200 ml milk
350 g pumpkin pieces; peeled
50 g brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs; beaten
cream; to serve

Yield: 8 servings

Put the flour in to a bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add 1-2 tablespoons of the milk to mix to a soft dough. Roll out on a floured work surface and use to line a 20 cm flan ring. Bake blind at 190 C / 375 F / Gas 5 for 15 minutes.

Simmer the pumpkin in water for 15 minutes until tender, drain and cool. Puree until smooth. Beat together the remaining milk, sugar, spices and eggs, stir in the pumpkin. Pour into the flan case and return to the oven for 40 minutes until set. Serve hot or cold with fresh cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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