Pumpkin Pie

Serves:

Ingredients

125

g

pastry

325

g

Pumpkin (peeled, deseeded and cut into chunks)

1

egg(s)

87

ml

milk

70

g

sugar

0.75

tsp

cinnamon

Recipe submitted by: Gill O’Neill, FoodCycle Luton volunteer

Equipment needed: Oven, pie dish, hob, saucepan, mixing bowls and blender.

This recipe is best baked in a 22cm round dish which serves 8 people.

Preheat your oven to 160°C fan/180°C non fan/gas mark 4.
Line a buttered and floured dish with your pastry.
Blind bake the pastry in the oven for 15 minutes – to avoid a soggy bottom.
Meanwhile, boil you pumpkin chunks for 15 minutes. Drain, then mash by hand or with a blender. Leave to cool
In a bowl, whisk your eggs together with the milk.
In a separate bowl, mix the sugar with a pinch of salt and the cinnamon.
Stir the sugar mix into the mashed pumpkin, the stir in the whisked eggs and milk.
Pour the mixture into the pastry case and bake for 50 minutes.

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