Pumpkin Pie
Ingredients
- 6 oz Shortcrust pastry dough
for the filling
- 4 oz Brown sugar
- 1/8 tsp Salt
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1 1/2 lb Canned pureed pumpkin
- 3 Eggs lightly beaten
- 10 floz Single light cream
Instructions
- Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
- Roll out the dough to about 1/2 cm (1/4 in) thick and use to line a 23 cm (9 in) pie dish. Chill in the refrigerator for 10 minutes.
- Combine the sugar, salt, cinnamon, ginger and cloves in a bowl. Put the pureed pumpkin in another bowl and gradually beat in the eggs.
- Stir in the sugar mixture until it is smooth and creamy.
- Pour into the flan case and put the case on a baking sheet.
- Put the sheet into the oven and bake the pie for 45 to 50 minutes, or until a knife inserted into the centre of the filling comes out clean.
- Serve either hot or cold.
Calories: 373 kcal
Carbohydrates: 45 g
Protein: 7 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 245 mg
Potassium: 363 mg
Fiber: 4 g
Sugar: 22 g
Vitamin A: 18268 IU
Vitamin C: 5 mg
Calcium: 100 mg
Iron: 3 mg