Happy Thanksgiving to my Canadian readers! I am writing this in the lull of cooking our turkey roast dinner whilst everything is in the oven. I have already managed to burn my arm on the oven whilst removing a baking tray and forget about the stuffing until a little later than it was meant to go on but other than that I think everything is going ok. One thing that I am grateful for is that I could cook the pumpkin pie for dessert yesterday as it has significantly reduced the amount of work I had to do today, and honestly I don’t think I could have fit anything else in my oven right now! The spices in this pie are one of my favourite flavours of this season, and as pumpkin pie puree is available in many UK supermarkets I really recommend everyone tries this pie this season.
adapted from Libby’s
¾ cup of caster sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 large eggs beaten
1 can (15oz) pumpkin puree
1 can (12 fl oz) evaporated milk
200g shortcrust pastry (approx)
Preheat the oven to 220C.
Grease and flour a 9 inch pie dish and then line with the pastry.
In a bowl whisk the eggs, then add the pumpkin puree, sugar and spice.
Gradually whisk in the evaporated milk.
Pour the pie filling into case and bake in the middle of the oven for 40-50 minutes, or until a toothpick inserted into the centre comes out nearly clean.
Leave to cool on a wire rack for 2 hours.
Serve with whipped cream or ice cream.