I had always thought pumpkin was a savoury ingredient, but how wrong I was! I have since mastered this recipe and we now sell so many of them at Cake Boy to all our American and British customers.
- 1kg roasted pumpkin or 1kg canned pumpkin puree
- Butter, for greasing
- 400g sweet shortcrust pastry
- Plain flour, for dusting
- 400g canned condensed milk
- 3 eggs
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Golden icing sugar, to dust
Preheat the oven to 180C/gas mark 4 and prepare a baking tray to roast your pumpkin. You can get a pure version in a can, but I prefer to spend the time and trouble cooking my own.
Chop a pumpkin into large wedges, remove the seeds, then place them on a baking tray and roast in the oven for 40 minutes or until really soft and tender. Scoop out the soft flesh and press it through a sieve – the taste is divine!
Reduce the oven temperature to 160?C/gas mark 3. Grease a 20cm x 30cm, 5cm deep pie dish or oven-proof dish. Roll the pastry out thinly on a lightly floured surface and use it to line the dish.
In a bowl, mix together all the remaining ingredients until smooth. Fill the pie case and bake in the oven for 50-55 minutes, or until set but with a slight wobble in the middle. Leave to cool in the dish.
Dust generously with golden icing sugar and serve with whipped cream, topped