Rach's Pumpkin Pie

I suppose really it's more of a 'tart' being as how there is no 'lid'. But either way, it turned out to be surprisingly delicious and great for on a chilly day when a mug of hot chocolate alone does not suffice!!

Here I've made two batches - one in a shallow pie dish and one as a set of 12 individual pies

 pumpkin pie

500g fresh pumpkin, cooked and pureed

1 tin (410g) evaporated milk

2 eggs, beaten

175g dark soft brown sugar

2 level teaspoons mixed spices or 1/2 teaspoon ground cinnaomn, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 packet sweet short-crust pastry

 

Cut the pumpkin in half and scoop out the seeds and any 'string', setting aside

Bake the pumpkin, skin side up for 30 minutes in the oven at 200C / Gas 6

Scoop out the flesh and puree

Measure out 500g and use any remaining for soup, muffins or another suitable recipe 

 

Roll out the pastry to 5mm thickness and line a pie dish or tin

 

In a large bowl, mix pumpkin with evaporated milk, eggs, sugar, spices and salt

Pour into the prepared pie dish

Bake in the oven at 200C / Gas 6 for 40 minutes or until a knife inserted in the centre comes out clean

Leave to cool and decorate with cleaned pumpkin seeds

Serve with creme fraiche or ice cream