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Pumpkin and Maple pie Recipe

Ingredients

How to make it

  • Roll the pastry out and use to line the base and sides of a deep 22cm loose-bottom flan tin. Bake blind at 190°C for 15 minutes. Remove the baking blind material and return to the oven for a further 5-8 minutes or until the pastry is well-cooked.
  • In a large bowl mix together the stewed pumpkin, eggs, syrup, evaporated milk or cream and spice mix until very smooth.
  • Pour into the cooked pie shell. Decorate with pecans or walnuts if wished.
  • Bake at 160°C for 40 minutes or until the filling is firm to the touch in the centre.
  • Cool and serve warm in wedges

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The Cook

hooch New Zealand, NZ

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