Ingredients
Serves: 8Shortcrust pastry:
125g plain flour
1/2 level teaspoon salt
1/2 level teaspoon baking powder
60g butter
water as needed
Filling:
2 cups mashed pumpkin
1 cup (155g) brown or raw sugar
3 eggs, beaten
1/4 teaspoon each of nutmeg, cinnamon and ginger
2 cups (500ml) milk
1/2 cup sultanas
Preparation
Prep:10 mins | Cook:45 mins1. Line a deep pie plate with shortcrust and flute the edge with thumb and finger.
2. Combine all the other ingredients, mixing until perfectly blended. Pour into the pastry shell and bake 10 minutes in a hot oven (220C) then reduce the heat to moderate (180C) and continue baking till a knife will come clean and dry out of the centre of the pie.