The pie itself was made up of the following: 1 small pumpkin, not the carving monstrosities, to make approximately 500g of flesh. 2 eggs. 225g of soft brown sugar. About 350ml of evaporated milk. About a tablespoon of flour. 1 1/2 teaspoons of ground cinnamon. 1/2 teaspoon of ground nutmeg. 1/2 teaspoon of ground ginger. 1/4 teaspoon of ground cloves. 1/2 teaspoon of salt.
The pastry crust was made from 225g of flour, 125g of butter, a pinch of salt and water to mix.
First I made the pastry, lined a lightly greased 26 inch glass case and put it uncooked to one side.
I hollowed out the pumpkin. The seeds I removed and saved for roasting another time. I put the evaporated milk into a blender with pumpkin flesh, pureed and poured into a large mixing bowl. In a jug, I mixed the soft brown sugar, two eggs, spices, flour and salt together, stirring well after each ingredient was added. The mixture was poured into the pumpkin puree and the whole lot stirred thoroughly before being tipped into the pastry case. The top was domed and the wobbly soup like gloop was only just contained!
The pie was placed in the middle of an oven and cooked for about 10 minutes at 230 C, then the temperature turned down to about 150 – 180 C and cooked for a further hour or so. The time is vague because I couldn’t get my testing skewer to come out clean after being poked into the centre of the pie. Once it did, the pie was removed from the oven and left to cool for two hours before being refrigerated overnight.
The next day, pumpkin pie served with fresh whipped cream was enjoyed. For my first attempt, it wasn’t bad at all. And I got to carve a pumpkin, too!