Recipe Time

Being from the UK Pumpkin Pie is not something I have often come across. But last year I was introduced to it by a family friend and ever since I have wanted to make it myself.

Unfortunately tinned pumpkin is not available as readily in the UK as it is in the US. So I was left with no other option than to start from scratch.

Sainsburys is currently selling small cooking pumpkins. They have a wonderful flavour and are perfect for this festive pie.

I started by chopping the pumpkin in two and digging out all the seeds. Both sides were then coated with vegetable oil and placed cut side down into a roasting tin and topped with water.

Turn the oven on to 200C and bake for 60-90 minutes until you can press a fork into the side of the pumpkin with ease.

Next scoop out the pumpkin flesh, I used an ice cream scoop.

Place a sieve over a mixing bowl and line with a couple of sheets of kitchen roll.

Blend your pumpkin into a purée and add to the sieve.

Leave to drain for 2-3 hours.

Next make up a simple shortcrust pastry and line two pie dishes.

In a clean bowl mix together:

1 cup granulated sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt (optional, I don't use any)
3 cups pumpkin purée
1 can evaporated milk

I used a balloon whisk to get the mixture nice and frothy. Pour into your prepared pie dishes.

Bake at 210C for 15mins, then turn the oven down to 175C and cook for a further 40-50 mins. It is cooked when a sharp knife pressed in comes out clean.