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Pumpkin Pie
Author The Purple Pumpkin Blog
- 2 x 8" sweet pastry cases
- 450 g canned pumpkin or cooked fresh pumpkin puréed
- 3 eggs
- 75 g caster sugar
- 75 g soft brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- 2 x 170g cans evaporated milk
- icing sugar to dust optional
Preheat your oven to 170C/Gas 3.
Put the pumpkin in a bowl and stir in the eggs, sugars, spices and milk until evenly blended.
Divide the mixture between the two pastry cases and place on a baking tray and put in the oven.
Bake for 45 minutes until set.
When cool, dust with icing sugar (optional).
