Pumpkin Pie
A community recipe by tootsievalentineNot tested or verified by Nigella.com
Introduction
Easy to make and not particularly time consuming. Simple but really scrummy with a lovely soft texture! Perfect comfort food for a chilly autumn night.
If you are looking for more pumpkin inspiration have a look at Nigella's other Hallowe'en recipes including Thai Yellow Pumpkin and Seafood Curry or her Thanksgiving menu ideas such as Roast Stuffed Pumpkin with Gingery Tomato Sauce.
Easy to make and not particularly time consuming. Simple but really scrummy with a lovely soft texture! Perfect comfort food for a chilly autumn night.
If you are looking for more pumpkin inspiration have a look at Nigella's other Hallowe'en recipes including Thai Yellow Pumpkin and Seafood Curry or her Thanksgiving menu ideas such as Roast Stuffed Pumpkin with Gingery Tomato Sauce.
Ingredients
Serves: 1 pie
- 250 grams shortcrust pastry
- 450 grams pumpkin (flesh, diced)
- 125 grams light brown muscovado sugar
- ½ teaspoon ground ginger
- ½ teaspoon mixed spice
- ½ teaspoon cinnamon
- 3 eggs
- 150 millilitres single cream
- 8⅚ ounces shortcrust pastry
- 15⅞ ounces pumpkin (flesh, diced)
- 4⅖ ounces light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 3 eggs
- 5 fluid ounces heavy cream
Method
Pumpkin Pie is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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