Pumpkin Pie

Jennifer Billot reveals the recipe behind her delicious pumpkin pie. 

One of the Thanksgiving essentials, it’s a classic winter warmer and delicious too. And hey, it contains vegetables, so it must be good for you. Ridiculously easy to make, so there’s really no excuse not to dig in and indulge this winter.

9oz shortcrust pastry
2 eggs
1x425g can of Libby’s Solid Pack Pumpkin
6oz granulated sugar
1/2 teaspoon of salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 pint evaporated milk

(The amounts of the spices are rough estimates – put in more or less according to whatever you fancy. I prefer more cinnamon and a dash of nutmeg too.)

Pre-heat oven to 220c

Roll out pastry to line a 9 inch deep flan tin

Bake blind for 10-15mins

Combine filling ingredients and pour into pastry case

Bake for 40-50mins or until a knife inserted near the centre comes out clean

Allow to cool then enjoy with whipped cream or vanilla ice cream.

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