Classic American Pumpkin Pie
Today I thought I'd pay homage to the food obsessed nation by making a comforting pumpkin pie. Warm, buttery with spices like cinnamon, cloves and ginger. Of course, this is traditionally a winter dessert (thanksgiving especially) but it is fabulous cold and with a scoop of good-quility ice cream!
The Ingredients:
- 1/2 cup castor sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp cloves
- 1/2 tsp ground all spice
- 1/2 tsp ground ginnger
- 1/4 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 1 1/2 cups mashed cooked pumpkin (I used butternut) or if you can find canned pumpkin puree in international food stores
- 3/4 cup evaporated milk or cream
- Unbaked sweet short pastry (packaged)
Directions:
- Mash cooked pumpkin with a barmix, blender or sieve
- Mix all ingredients together until well combined
- Pour into uncooked tart shell (I apologise - I am too lazy today to make my own....)
- Bake on 200 degrees celsius for 15 minutes
- Bake on 175 degrees celsius for 45-60 minutes or until, when tested, knife comes out clean
- Let rest for 5-10 minutes
Serve with a big scoop of delicious vanilla ice cream!