Pumpkin Pie for Halloween Print

Something Seasonal and Surprisingly Tasty


INGREDIENTS ( To serve 8 to 10)

6 oz sweet short crust pastry

1 lb Cooked pumpkin

1 large tin of evaporated milk

2 beaten eggs

8 oz sugar

1 teaspoon of cinnamon

½ teaspoon each of ground cloves, ginger, nutmeg, salt and mixed spice



(1)   Combine the sugar and all the spices

(2)   Beat together the pumpkin and the eggs

(3)   Add the sugar and spice mixture to the pumpkin and the egg mixture and beat well

(4)   Slowly stir in the evaporated milk

(5)   Roll out the pastry to cover a 9½ inch pie dish

(6)   Pour the pumpkin filling into the pastry shell

(7)   Place the pie dish on a tray to catch any overflow and bake in the middle of the oven at gas mark 7 ( 425ºF/220 ºC) for 15 minutes

(8)  Reduce the heat after the 15 minutes to gas mark 4 ( 350ºF/175ºC) and carry on baking for a further 50 to 60 minutes, or until the filling has set

(9)  Serve chilled with fresh double cream


Pumpkin Pie is generally regarded as an American dish, but pumpkins are widely available and cheap at this time of year.  Pumpkins are hollowed out for children to use for Halloween and the contents are more often than not discarded.  Such a waste.  Pumpkin Pie has a texture as smooth as a custard pie, with a slightly spicy flavour, so don't waste it, give it a try.