Mmmm, this Pumpkin Pie recipe is an old family favourite. I love it, but unfortunately because I’m married to an anti-pumpkin eater, I don’t make it as much as I would like. Hopefully my kids turn pro-pumpkin when they start deciding that eating vegetables is cool and I can make it a lot more! The whole thing is a cinch to make…from a hand-mixed pastry that you don’t even have to roll out to a quick-blend filling and then cooked in the microwave. You can’t go wrong with this recipe, trust me!
Pumpkin Pie
Pastry:
½ cup plain flour
½ cup self-raising flour
½ tsp salt
60g butter, melted
1-2 Tbs milk
1 Tbs sugar
Filling:
1 ½ cups cooked, mashed pumpkin
½ tsp ground cinnamon
¼ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
¾ cup brown sugar
2 eggs, beaten
2 Tbs butter, melted
1 ½ cups warm milk
Pastry:
Sift flours and salt into a bowl.
Add sugar and butter, mix well.
Add enough milk to form mixture into a stiff dough. Press dough evenly in a greased pie dish, chill.
Filling:
Place pumpkin, spices, salt, sugar, eggs and butter in blender. Beat until smooth. (I use my stick mixer).
Add warm milk and beat well.
Pour mixture into prepared pie dish and cook in microwave on high for 20 minutes.
