Tawny Pumpkin Pie

I have no clear recollection of where this one came from. Possibly from that classic 1970's American home cooking excessory, the 12 volume Women's Day Encyclopedia of Cookery. I think the search for a recipe came from finding ways to deal with an excess of pumpkins.

(We had a marvellous vege garden at Ararimu Valley Rd, about twenty metres down the paddock from the septic tank. Runner beans 40 cm long, silver beet 75cm tall, and so forth.)

You will need

1¼ cups	Cooked mashed pumpkin
¾ cup	Sugar
½ tsp	Salt
¼ tsp	Ground Ginger
1 Tsp	Plain White Flour
2	Eggs, lightly beaten
1 cup	Unsweetened Evaporated Milk, undiluted
2 tbsp	Water
½ tsp	Vanilla Essence
1 sheet	Pastry, sufficient to line 225 mm pie dish. I use (bought) short savoury pastry sheets, as the short sweet pastry is a little too caky for my taste.

Method

Preheat oven to 220°C
Combine pumpkin, sugar, spices, flour in a mixing bowl. Add eggs and mix well.
Add evaporated milk and water and vanilla and mix.
Pour into pastry lined pie dish. Bake at 220°C for 15 minutes to ensure crust is cooked, then for 35 minutes at 180°C or until custard is set.
Serve with a dollop of whipped cream or Greek style yoghurt.

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