How to Prepare Pumpkin Pie?
This serves for four to six times.
INGREDIENTS REQUIRED :
1.175G/6 Oz shortcrust pastry .
2.450g/1 lb prepared pumpkin,cooked.
3.Eggs, separated.
4.5 tablespoon caster sugar 150ml/1/4 pint milk pinch of salt.
5.1/4 teaspoon ground ginger.
6.1/4 teaspoon grated nutmeg.
Procedure :
Roll out the doughand use to line an 18cm 7inch flan tin.
Sieve the cooked pumpkin to make 300ml1/2 pint puree . mix the puree with the eggs yolks and 3tablespoons of the sugar then beat in the milk salt and spices . turn into the pastry case .
Bake in a preheated moderately hot oven for 40minutes or until the filling is set and golden brown.
Whisk the egg whites until stiff. fold in the remaining 2tablespoon sugar and spread the meringue over the top of the filling . Return to the oven and leave to brown the meringue lightly.
