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:

1. Mash cooked pumpkin with a barmix, blender or sieve
2. Mix all ingredients together until well combined
3. Pour into uncooked tart shell (I apologise - I am too lazy today to make my own....)
4. Bake on 200 degrees celsius for 15 minutes
5. Bake on 175 degrees celsius for 45-60 minutes or until, when tested, knife comes out clean
6. Let rest for 5-10 minutes

Serve with a big scoop of delicious vanilla ice cream!

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