Pumpkin Pie is an unusual dessert wit/i a lovely creamy filling. Although traditionally served at a Thanksgiving Day dinner in the United States after the turkey, it makes delightful end to-any meal.
1 X 9-inch Flan Case made with shortcrust pastry, uncooked
4 oz. brown sugar a teaspoon salt
½ teaspoons ground cinnamon
2 teaspoon ground ginger
½ teaspoon ground cloves
24 oz. canned pureed pumpkin
3 eggs, lightly beaten
10 fl. oz. single cream
Place the flan case on a baking sheet.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Combine the sugar, salt, cinnamon, ginger and cloves in a small mixing bowl. Place the pumpkin puree in a large mixing bowl, add the eggs, and mix well with a wooden spoon. With the spoon, gradually stir the sugar and spice mixture and the cream into the pumpkin mixture and beat well until it is smooth.
Pour the pumpkin mixture into the flan case. Place the baking sheet in the oven. Bake the pie for 45 to 50 minutes or until a knife inserted in the filling comes out clean. Remove the baking sheet from the oven. Transfer the pie to a serving dish and serve either hot or cold.