With only 20 minutes of preparation time, this tasty pumpkin pie is really quick and easy to make. It has a delicious soft texture and the mix of allspice, cinnamon and ginger bring out a richer taste in the pumpkin. After running around after little devils, it’s a little slice of heaven. This recipe is part of the #PumpkinRescue.

Ingredients

Pastry

175 g plain flour, sieved

85 g Flora Buttery

25 g (1oz) caster sugar

1 egg yolk

1 tablespoon water

Filling

200 g light brown sugar

0.5 tsp salt

1.5 tsp ground cinnamon

0.125 tsp ground allspice

0.5 tsp ground ginger

2 large eggs

450 g cooked pumpkin, mashed

375 ml milk

Method

  1. Rub the Flora into the flour until mixture resembles fine breadcrumbs. Stir in the sugar, then add egg yolk and water and mix to a firm dough.
  2. Knead lightly and roll out to line a 22cm0 flan case. Bake "blind" in preheated oven 200° C, 180° C fan, Gas mark 6 for 10 minutes.
  3. While the pastry case is baking you can prepare the filling. Combine sugar, salt and spices in small bowl; set aside.
  4. Using an electric mixer, beat the eggs with the pumpkin. Add the sugar mixture and beat again until combined.
  5. Mix in the milk.
  6. Pour the filling into the pie crust and put back into the oven. After 15 minutes turn the temperature down to 180° C, 160° C fan, Gas mark 4 and bake for a further 45 minutes or until the filling is set and you can insert a knife into the centre and it comes out clean.
  7. Remove from the oven and leave to cool on a wire rack.

Thank you to Flora for this recipe.