( SERVES 8 )
Try your hand at this all American favourite.
Preparation: 15min. Cooking: 40min. Serves: 8
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|350 g||Sweet short pastry, (2 sheets)|
|2 cups||Pumpkin, cooked and pureed|
|¾ cup||Dark muscovado sugar|
|1 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
- Preheat oven to 200C. Line a 24cm flan pan with pastry and bake blind for 10 minutes, remove weights and cook for a further 3 to 5 minutes until pastry is a pale golden colour. Reduce heat to 170C
- Place pumpkin, eggs, cream, sugar, cinnamon and ginger in a bowl and beat until smooth.
- Pour filling into pastry case and bake for 25 minutes or until filling is just set. Allow to cool before slicing.