• 6servings
  • 80minutes
  • 322calories

Rate this recipe:

Nutrition Info . . .

VitaminsA, H
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces shortcrust pastry

  2. 1 1/2 lbs pumpkin or 1 1/2 lbs marrow, peeled and fibrous centre removed, cut into cubes

  3. 3 ounces brown sugar

  4. 3 eggs

  5. 1 teaspoon ground nutmeg

  6. 1/2 teaspoon ground ginger

  7. 2 teaspoons ground cinnamon

  8. 5 tablespoons milk

  9. 1 ounce currants or 1 ounce raisins

Instructions Jump to Ingredients ↑

  1. Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.

  2. Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.

  3. Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.

  4. Remove the beans and paper and bake for a further 5 minutes.

  5. Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.

  6. Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.

  7. Roll out the pastry trimmings and cut into strips with a pastry wheel.

  8. Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.

  9. Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.

  10. Cut into wedges and serve warm or cold with whipped cream.


Send feedback