This is a very seasonal dish which my Mum would make every Halloween without fail. Its delicious.
~ Recipe ~
80z Shortcrust Pastry
4oz caster sugar
A pinch nutmeg
A pinch ground ginger
2tsp ground cinnamon
Line a 9-inch flan case with the pastry. Refrigerate for 30 minutes.
After removing the ‘inners’ from your pumpkin, taking care to remove the seeds and cotton woolly like inside part. Place it in a steamer or if you don’t have a steamer, between 2 dinner plates over a pan of boiling water. Steam for 15-20 minutes until tender.
Drain thoroughly and mash well in a bowl or puree with a blender. (I like to sieve it too)
Beat the eggs with the sugar and then add the pumpkin puree, the milk and the spices. Blend well.
Pour into the pastry case.
Bake in the middle of a preheated oven at gas.7/220˚c/425˚f, for 15 minutes.
Reduce the temperature to, gas.4/180˚c/350˚f and cook for a further 30 minutes or until the filling is set.
Serve warm with whipped cream
Its Delicious. Give it a go.