lb pumpkin purée
3 eggs (size 3)
½ pint cream
Grated rind from 1 lemon
Pinch of salt
1 teaspoon of ground ginger
½ teaspoon of ground cinnamon
½ lb shortcrust pastry

Roll pastry and line a 225mm (9″) flat ring set on a baking sheet. Bake this blind at 200°C (400°F) – gas mark 6, until brown.

Beat the cream lightly with the eggs, peel and sugar. Stir mixture into the pumpkin purée and add salt, ginger and cinnamon. Stir thoroughly and spoon into the pie shell. Bake until set and brown.

Serve cold with fresh whipped cream.

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