Pumpkin Pie.

Sweet stuff. A little unusual for me but hey, 'tis the season.

I was a bit dubious about this the first time I had it but it is really tasty. I'm going to cheat this one by using ready mix pastry from the supermarket but if you feel the need then feel free to make your own.

Ingredients;

1.5 lb's/ 600 g of cooked, mashed pumpkin flesh.

6 oz/ 175 g of sugar, brown is best.

1 Tin of evaporated milk.

2 Eggs, whisked.

1/2 Teaspoon of ground ginger, cinnamon and salt.

1 Bag of ready mix short crust pastry. (Cheating!)

Method;

1. Remove pumpkin seeds and stringy flesh and cut into large chunks. Be careful! Pumpkins are tough guys. Make sure you use a really sharp knife and watch those fingers.

2. Boil the pumpkin chunks until they are soft (around 25 minutes), drain and remove the skin.

3. In a mixing bowl mash the pumpkin with a potato masher or if you prefer to cheat use an electric mixer. Add the rest of the ingredients and mix well until you have a pourable paste.

4. Follow the instructions on the pastry and line your lightly floured pie dish/ dishes with it and pour in the pumpkin mixture.

5. Depending on your oven bake at 200 C/ Gas mark 6 for 30-40 minutes on the middle shelf. If your oven is anything like mine it is best to check it after 20 minutes and adjust temperature as needed.

Cool and eat! Goes well with fresh cream.