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Pumpkin pie

Meat-free. Nut-free.

675g  (1½ lb) pumpkin
115g  (4 oz) castor sugar
3 eggs
1 tsp ground nutmeg
½ tsp of ground ginger
3 tsp ground cinnamon
5 tblsp milk
275g (10 oz) plain flour
65g (2½ oz) margarine or butter
65g (2½ oz) cooking fat (lard)
3-4 tblsp water

Peel pumpkin, cut out the fibrous centre and discard. Weigh out quantity required of the remaining flesh. Cut into cubes.

Put pumpkin in a colander over a pan of boiling water or a steamer. Steam for about 20 minutes until tender.

Mash to a pulp and cool.

Preheat oven to 190ºC (375ºF, gas mark 5).

Sift flour and two teaspoonfuls of cinnamon into a bowl.

Rub in fat until the mixture looks like fine breadcrumbs.

Mix with water to form a firm dough, knead lightly and roll out on a floured board.

Line a 26cm x 18.5cm (10.5″ x 7.5″) tin with the pastry, reserving trimmings.

Prick the base, line with greaseproof paper and fill with baking beans. Bake for 15 minutes.

Remove beans and paper and bake for a further 5 minutes. Do not turn off oven.

Whisk the eggs and sugar together with the nutmeg, ginger and remaining cinnamon.

Fold in mashed pumpkin and 4 tablespoonfuls of milk and mix well.

Pour mixture into pastry case.

Roll out the pastry trimmings and cut into strips.

Arrange strips in a lattice pattern over the top of the pie and stick down with a little milk.

Brush strips with the remaining milk.

Bake for about 40 minutes until filling has set.

Cut into wedges and serve warm or cold with whipped cream.

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Pumpkin pie

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