155.Pumpkin Pie : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

8 oz / 225g shortcrust potato pastry

3 eggs

4 oz / 100g sugar

½ tsp / 1g ground allspice

½ tsp / 1g ground cinnamon

¼tsp / 0.5g ground nutmeg

salt to taste

1 lb / 450g pumpkin purée

½ pint / 280 ml milk

¼ pint / 150 ml whipping cream


Line the bottom and sides of a shallow 25 cm pie dish with the pastry.

Beat the eggs together with the sugar and spices.

Beat in the pumpkin purée and then the milk until well mixed.

Place the mixture in the pie dish.


Preheated oven

Gas mark 6 400°F 200ºC

Bake for 40 minutes until the mixture should be set and the top brown.


Serve hot. Fill the top with whipped cream immediately before serving.