PUMPKIN PIE

PUMPKIN PIE

Blind bake sweet shortcrust pastry in a 30cm pie tin. Beat together 3 eggs and1/2 cup soft brown sugar. Add 2 cups pureed boiled pumpkin, 2 teaspoons of both vanilla essence and cinnamon,1/2 teaspoon old spice, 1 can sweetened condensed milk and a generous pinch of salt. Mix until smooth. Pour into the cool pie shell. Bake at about 190° C for 40 to 50 minutes (covering the exposed edges of the pie shell in tin foil) until evenly set. Cool thoroughly and dust with nutmeg before serving..

Recipe courtesy NZ Gardener Garden Diary