Currently trying out various permutations of this. Last one I found was a bit squidgy made with milk and with a thick filling - ended up cooking the crust too much. But the same filling in a shallower base was good. But then you get less filling. Perhaps the version with cream is better. Anyway have a play.
Sweet shortcrust over and blind bake a 23cm pie tin. For the filling:
500g cooked pumpkin puree
3 eggs
1.5 cups thickened cream (plus extra to serve)
185g brown sugar
Ground cloves, ginger, allspice, nutmeg and above all cinnamon
Pour into blind-baked shell, cook on 220 for 10 mins and then on 180 for an extra 30-40. Cool and serve with maple syrup and whipped cream. In case you were lacking calories.
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Recipies of the day for anyone who cares to cook them.
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