Spiced pumpkin pie recipe
Monica Cudjoe served this pumpkin pie (made with fresh pumpkin) on her very first Supper Club night - with cream or custard it is pure delight. Pumpkins are used in sweet and savoury dishes in the Caribbean as it’s a very versatile vegetable with a slightly sweet taste.
This dish is best made the day before serving, as it allows all the flavours to develop.
Ingredients
- 1 pumpkin
- 2 whole eggs and 1 egg yolk, beaten
- 225 g light soft brown sugar
- 1 tbsp plain flour
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp ground allspice
- 1 tsp vanilla extract
- 350 ml evaporated milk
- 1 ready-made pastry, cut to 23 cm diameter
- 1 pumpkin
- 2 whole eggs and 1 egg yolk, beaten
- 7.9 oz light soft brown sugar
- 1 tbsp plain flour
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp ground allspice
- 1 tsp vanilla extract
- 12.3 fl oz evaporated milk
- 1 ready-made pastry, cut to 23 cm diameter
- 1 pumpkin
- 2 whole eggs and 1 egg yolk, beaten
- 7.9 oz light soft brown sugar
- 1 tbsp plain flour
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp ground allspice
- 1 tsp vanilla extract
- 1.5 cups evaporated milk
- 1 ready-made pastry, cut to 23 cm diameter
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 110 mins
- Serves: 8
Step-by-step
- Cut pumpkin in half, remove seeds. In baking tray lined with greaseproof paper, place pumpkin cut side down.
- Bake in oven for 40 to 50 minutes on 200C/180C fan/gas 6 or until flesh of pumpkin is tender when skewered. Remove from oven and cool, enough to enable handling.
- Scoop out flesh from peel, discarding the skin. Mash flesh, a blender or potato ricer can be used.
- Measure out 500g pureed pumpkin. Reset oven to gas mark 230C/210C fan/gas 8. Line pie dish with pastry.
- Place all the ingredients in mixing bowl, . Stir well until all are blended together - a food processor can be used.
- Pour mixture into pastry lined dish. Bake in oven for 10 minutes.
- Reduce oven temperature to 190C/170C fan/gas 5 and bake for a further 50 minutes or until when a skewer is inserted when removed clean.
- Leave to cool before serving. Serve with whipped cream or custard.
Recipe taken from Tan Rosie Caribbean Supper Club Recipe Book.
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