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Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust, which technically makes it a tart. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.
- 800g pumpkin, seeds removed and cut into large sections (use a slightly sweeter pumkin such as butternut or Queensland blue, turban squash or sweet dumpling squash)
- ½ tsp ground ginger
- ½ tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- 1 Tbsp vanilla extract
- 2 Tbsp rum
- 2 eggs
- 1 cup tightly packed brown sugar
- ½ cup cream, plus extra to serve
- 22cm Pie Crust or Pastry Case made with Biscuit or Champage Pastry, and blind baked
- Preheat oven.
- Place the pumpkin slices (skin on) on a baking tray and roast in the oven for 40 minutes or until tender, then set aside to cool slightly (about 10 minutes).
- Scrape the cooked pumpkin flesh from the skin into a food processor with the spices, vanilla extract, rum and cream and process to combine.
- Beat together the eggs and sugar in a small bowl, then stir into the pumpkin mixture, then pour the pumpkin mixture into the completely cold pie case.
- Reduce the oven temperature to 170°C and bake for a further hour until the filling is set.
- Set aside to cool.
- Serve with the extra cream.