Pumpkin Pie

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.

Pumpkin Pie

Make standard sweet crust pastry but DON'T blind bake.

For the filling, 500g pumpkin puree, 3 eggs, 1.5 cups thickened cream, heaps of gingery cinnamonny spices, and 185g brown sugar.

It'll need to bake at about 160 for a fair while, up to about 50 minutes. Will pouf up and then fall a bit - that's normal.

Serve hot or cold, with or without cream. (Never say I never gave you choices.)