• 10servings
  • 145minutes
  • 164calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, D
MineralsZinc, Natrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g (1lb) prepared pumpkin or squash, peeled, deseeded, cut it into equal-sized pieces

  2. 1 med egg

  3. 100-125ml (3 1/2-4fl oz) milk

  4. 3 level tbs caster sugar

  5. level tsp ground ginger

  6. level tsp ground cinnamon

  7. tsp vanilla essence

  8. 6 tbs sultanas or raisins

  9. 150g (5oz) plain flour

  10. Pinch of salt

  11. level tsp baking powder

  12. 60-75g (2-2 1/2oz) fat (we used half and half butter and lard)

  13. 25cm (10in) pie plate, buttered

Instructions Jump to Ingredients ↑

  1. Steam the pumpkin for 20-30 mins until tender (or put it in a bowl in the microwave with 1 tbs water, cover and cook on High for 15-20 mins, until tender). Let it drain well, then mash it finely or rub it through a sieve. Set aside for the filling.

  2. To make the pastry: Sift the flour into a bowl with the salt and baking powder. Rub in the fat and mix to a stiff paste with just over 2 tbs water.

  3. Set the oven to 200°C/400°F/Gas Mark 6 or. Roll the pastry out big enough to line the pie plate, trim the excess and decorate round the edge, using a fork.

  4. Beat egg in a large bowl, and add milk, sugar, spices and vanilla. Stir in pumpkin and raisins.

  5. Spoon the filling into pastry case. Bake for 20 mins, then turn the oven temperature down to 180°C/350°F/Gas Mark 4 and bake for another 15-25 mins. Serve the pie cold (with lashings of crème fraîche).


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