Pumpkin Pie

Name: Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 1 Shortcrust pastry; 1 kg Pumpkin; 3 Eggs; 150 g Sugar (brown) (eg. Cane Sugar); 20 cl Unsweetened condensed milk (or evaporated milk); 1 tsp Cinnamon (ground); 0.5 tsp Ginger (ground); 3 pinches Nutmeg (ground); Whipped cream ((optional))

top view autumn assortment with pumpkins pie

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Prep Time 45

Cook Time 45

Total Time 1 30

Servings 6 people

Keyword autumn recipe, festive recipe, vegetarian

Ingredients

1 Shortcrust pastry
1 kg Pumpkin
3 Eggs
150 g Sugar (brown) eg. Cane Sugar
20 cl Unsweetened condensed milk or evaporated milk
1 tsp Cinnamon (ground)
0.5 tsp Ginger (ground)
3 pinches Nutmeg (ground)
Whipped cream (optional)

Instructions

Preheat the oven to 180°C
Boil the pumpkin flesh in water until soft, then mash or blend into a smooth purée. Set aside to cool slightly.
In a mixing bowl, whisk the eggs with the brown sugar. Add the cinnamon, nutmeg, and ginger, then mix well.
Stir in the pumpkin purée and unsweetened condensed milk until the mixture is smooth and creamy.
Pour the mixture into the pastry shell. Bake for 15 minutes at 180°C, then reduce the oven to 165°C (Gas 5) and bake for another 30 minutes until set.
Let the pie cool at room temperature, then refrigerate for a few hours. Serve chilled, optionally topped with whipped cream.