Ingredients: to serve four
8 oz / 225g shortcrust potato pastry
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.
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.