# Pumpkin Pie

### Ingredients
 * 22cm pie crust, baked blind
 * 375 grams cooked pumpkin pureé
 * 375 milliliters double cream
 * 90 grams brown sugar
 * 30 grams white sugar
 * 0.5 teaspoons salt
 * 1 teaspoons ground cinnamon
 * 0.5 teaspoons ground ginger
 * 0.125 teaspoons ground cloves
 * 125 milliliters golden syrup
 * 3 pieces eggs, lightly beaten
 * 1 teaspoons vanilla extract
 * 2 tablespoons Brandy
 * 2 tablespoons rum
 * 175 milliliters shelled walnuts

### Directions

Mix together all ingredients but the walnuts, in a liquidizer if you like. Fold in the walnuts (if using), and pour the mixture into the pie crust. Bake at 150℃ for 1 hour, until the custard is set but not coloured. Serve cool.

### Meta
author: Jane Grigson's Vegetable Book

tags: Puddings and Desserts