Pumpkin Pie
This is a wonderful Pumpkin Pie recipe that's been handed down with love from mum. Pumpkin Pie is quite American (think Independence Day) but this is a fab Kiwi version of the recipe. The perfect pumpkin pie for visiting Yankees celebrating Independence Day or Thanksgiving.
Ingredients
- 1 packet sweet short pastry
- 2 cups sieved cooked pumpkin
- 3 eggs lightly beaten
- ¾ cup maple or golden syrup
- 1 cup cream or evaporated milk
- ¼ cup cream cheese
- 2 tsp mixed spice mix
Instructions
- Roll the pastry out and use to line the base and sides of a deep 22cm loose-bottom flan tin. Bake blind at 190°C for 15 minutes.
- Remove the baking blind material and return to the oven for a further 5-8 minutes or until the pastry is well-cooked.
- In a large bowl mix together the pumpkin, eggs, syrup, evaporated milk or cream and spice. Mix until very smooth.
- Pour into the cooked pie shell.
- Bake at 160°C for 40 minutes or until the filling is firm to the touch in the centre.
- Cool and serve warm in wedges.
Tried this recipe?Let us know how it was!
