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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My take on a pumpkin pie filling Ingredients:
500 g pumpkin puree, cooled |
250 ml cream |
100 ml milk |
2 eggs, slightly beaten |
125 g sugar |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1/8 teaspoon clove |
Directions:
1. Pre-heat oven 220°C.
2. Whisk all ingredients together until well mixed.
3. Pour into prepared pie shell(s).
4. Bake for 15 minute then reduce heat to 180C and continue baking a further 45min. Pie tests done when knife inserted in middle comes out clean.
5. Serve chilled with whipped cream.
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