Classic Pumpkin Pie

Absolutely delicious!

Ingredients:

550g Pumpkin, peeled and chopped

500g short-crust Pastry

175g light Muscovado sugar

2 eggs

150ml low fat whipped cream

1 tsp cinnamon

1 tsp allspice

1tsp ground ginger

Small grating of nutmeg

Method:

Cover and cook the pumpkin pieces in a microwaveable bowl on High (850W) until soft. Tip into a colander and drain, then leave to cool

Preheat the ocean to 200C/gas 6 (180C fan oven)

On a lightly floured surface roll out the pastry until it is about 1/4 inch thick and wide enough to line a 25cm tart tin

Place the pastry into the tin, ensuring there’s an overhang,

Chill in the fridge for 30 minutes

Line the case with foil and baking beans, then bake for 15-20 minutes

Remove foil and beans; cook for a further 10 minutes until the pastry turns golden

Turn the oven down to 160C/140C fan

Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor and blend until smooth

Pour into the pastry case and bake for 1 hour until the filling has risen in the middle

Remove and leave to cool