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Classic Pumpkin Pie

Not just for Thanksgiving, this quick and easy pumpkin pie will soon become a firm favourite.

Dish Details:


INGREDIENTS:

175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
300g pumpkin purée (tinned or fresh)
350g evaporated milk
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)


PREPARATION:
1. Preheat oven to 220C/425F/gas mark 7.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.

3. Beat the eggs lightly in large bowl.

4. Stir the pumpkin purée and sugar-spice mixture into eggs.

5. Gradually stir in the evaporated milk.

6. Pour into the pastry case.

7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.

8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.

9. Cool on a wire rack for 2 hours.

10. Serve immediately or chill.

Do not freeze.


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 4

Source: Tesco

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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