795 B
795 B
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.
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author: Jane Grigson's Vegetable Book
tags: Puddings and Desserts