Serves: 10-12 Time: approx. 70 minutes
Pie Crust (can be store bought)
1.2 cups flour
1 tablespoon sugar
Half a cup butter
1 tablespoon water
Oil to grease the pan
2 cups pumpkin puree (store bought or homemade)
¾ cup sugar
1 tin 400 g condensed milk
2 teaspoons cinnamon
1 teaspoon ginger
Pinch of ground clove
Pinch of cardamom (optional)
Pinch of nutmeg (optional)
Zest from half a lemon
2.2 lbs. pumpkin (butternut squash or Hokkaido pumpkin)
2 tablespoons butter
Cream and pecans to serve.
Mix the butter, sugar and flour together. Add the water and work it in to the mixture until you get an even dough. Allow to rest in the refrigerator for about 30 minutes.
Grease the Omnia dish with a little oil. Press the dough evenly into the base of the dish. Prick the dough base with a fork.
Peel the pumpkin and chop into smallish pieces. Boil the pumpkin pieces in water together with the butter for about 20 minutes, until the pumpkin is soft. Drain the water and mash down the pumpkin into a purée. The purée can be a little wet so allow the excess water to drain by placing it in a colander.
Mix the pumpkin purée with the sugar, condensed milk, egg and spices and stir into a thick pulp.
Pour the mixture on to the top of the pie crust and put the lid on. Cook on a low heat for 50 minutes or until the pie filling has set.
Serve your pumpkin pie with whipped cream and pecan nuts.