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  • 8servings
  • 55minutes
  • 326calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 435g pumpkin puree

  2. 150g caster sugar

  3. 1/2 teaspoon salt

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground ginger

  6. 2 eggs, beaten

  7. 250ml whipping cream

  8. 120ml milk

  9. 1 (23cm) unbaked shortcrust pastry case

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas 6.

  2. In a saucepan, stir the pumpkin puree over medium-high heat for 10 minutes or until slightly dry and caramelised.

  3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.

  4. Add the eggs, cream and milk. Mix until smooth; pour into pastry case.

  5. Bake for 25 to 30 minutes or until pastry is golden brown. Allow to completely cool on rack before cutting.

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