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Preparation Time : 20
Cook Time : 150
Total Time : 170
600 gm pumpkin
2 tablespoon Butter for brushing over pumpkin, pastry tin
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves and fennel seeds
1/2 teaspoon cardamom
125 ml milk
2 eggs beaten
1or 2 Chilled pastry sheet
Cut the pumpkin into wedges, brush with butter and bake them at 210 degrees Celsius for 30 to 35 mins. Or until they are light brown. Take them out and cool. Remove the pumpkin flesh from the outer hard rind. Throw away the browned outer skin.
Puree the pumpkin pulp in a mixer and add some milk , sugar and blend in the mixer. Add the remaining milk , cream, spices, ginger, eggs and blend until all combined.
Grease pastry tin with butter and line it with pastry sheet. Pierce the pastry with a fork and trim the exess. Bake it at around 210 degree Celsius for 8 to 10 mins and then bake it at around 180 degree Celsius for another 8 to 10 mins. Take it out f the oven to cool.
Once the pastey is cool. Pour the pumpkin mixture into the pastry lined pie tin. You can also place another unbaked pastry sheet over the pie filling. Preheat the oven to 220 degree Celsius and bake for 15 mins . then lower the temperature to 180 degree Celsius and bake for 30 to 40 mins. Get it out of the oven and cool for an hour before serving.
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