Posted On: 2015-05-27 15:21:19
2 cups  Pumpkin, cooked & pureed
350 grams  Sweet short pastry, (2 sheets)
3  Eggs
1½ cups  Cream
1 teaspoon  Ground cinnamon
¾ cup  Dark muscovado sugar
1 teaspoon  Ground ginger
Preheat oven to 200C. 
Line a 24cm flan pan with pastry & bake blind for 10 minutes, remove weights & cook for a further 3 to 5 minutes until pastry is a pale golden colour. 
Reduce heat to 170C
Place pumpkin, eggs, cream, sugar, cinnamon & ginger in a bowl & beat until smooth.
Pour filling into pastry case & bake for 25 minutes or until filling is just set. 
Allow to cool before slicing.

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