Ingredients (Serves 6)
150g soft dark brown sugar
3 tbsp cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
125ml evaporated milk
Short crust pastry:
250g plain flour
1/2 tsp salt
125g unsalted butter
Sprinkle of flour (for rolling out)
Remove the skin and seeds from the pumpkin and dice into 5cm cubes. Place the pumpkin on a baking tray, cover with foil and bake at 180C for about 15 minutes. Mash and stand in a sieve to remove the excess liquid. Chill until require.
To make the pastry, sift the flour and salt into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips. Roll out the dough on a lightly floured surface, then line a 25cm pie plate. Chill in the fridge for at least 30 minutes. Blind bake for 30 minutes (with beans) and then 10 minutes (without beans).
In a large bowl, mix 450g of the mashed pumpkin with the sugar, cinnamon, salt, ginger and nutmeg. In a separate bowl, beat the eggs, add the milk and evaporated milk and mix well. Stir the egg/milk mixture into the pumpkin mixture. Pour into the pastry case.
Bake for 50 minutes at 150C or until a knife inserted in the centre of the pie comes out clean. Allow to cool slightly before serving.
Serve with vanilla ice cream and enjoy your efforts!