Pumpkin pie | Recipe Cart | Recipe Cart

Name: Pumpkin pie | Recipe Cart | Recipe Cart
Ingredients: sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in); 450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks; 2 large eggs plus 1 yolk (use the white for another dish); 75g/3oz soft dark brown sugar; 1 tsp ground cinnamon; ½ level teaspoon freshly grated nutmeg; ½ tsp ground allspice; ½ tsp ground cloves; ½ tsp ground ginger; 275ml/10fl oz double cream

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Indulge in a delicious Pumpkin Pie with a sweet shortcrust pastry and rich pumpkin filling. Perfect for fall! | From Antony Worrall Thompson.

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Ingredients

sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 40g/1½oz crushed pecans mixed in)
450g/1lb prepared weight pumpkin flesh, peeled and cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
75g/3oz soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
275ml/10fl oz double cream