Recipe

Pumpkin Pie Recipe

Add Step-by-Step Photos	Splosh / All my dishes 7 months, 3 weeks ago A low-fat, spicy pumpkin pie, very sweet and delicate. Prep:10m Cook:45m Servings:8	Splosh
	lowfat spicy pumpkin pie

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Ingredients

Shortcrust pastry:

4 oz plain flour

1/2 level teaspoon salt

1/2 level teaspoon baking powder

2 oz butter

Filling:

2 cups mashed pumpkin

1 cup brown or raw sugar

3 eggs, beaten

1/4 teaspoon each of nutmeg, cinnamon and ginger

2 cups milk or yogurt

1/2 cup sultanas

Directions

Shortcrust:

Place flour, baking powder and salt in a bowl, rub the butter into the flour until it resembles fine bread crumbs. Add a couple of tablespoons of water just to tie it together. Roll dough into a circle on a floured surface.

Line a deep pie plate with shortcrust and flute the edge with thumb and finger. Combine all the other ingredients, mixing until perfectly blended. Pour into the pastry shell and bake 10 minutes in a hot oven (220C) then reduce the heat to moderate (180C) and continue baking till a knife will come clean and dry out of the centre of the pie.

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