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Pumpkin Pie

Time required: approximately 2.5 hours, including cooling, serves 8. Ingredients- flesh of x1 pumpkin, approx 800g
- 400g shortcrust pastry
- 150g caster sugar
- good pinch of salt 
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 medium eggs, beaten in advance
- 30g melted butter, unsalted
- 180ml milk, any will be okay
- 1 tablespoon icing sugarMethod1. Place the flesh of your pumpkin into a large cooking pan and cover with boiling water. Keep it covered and allow it to simmer for no more than 15 mins. Drain, then leave to cool. 2. Pre-heat your oven to 160 degrees fan / 180 conventional / gas mark 4. Make your pastry, or if shop-bought, simply roll it out into your tart tin (the best tin is one with a removable bottom). Lay your pastry in flat and leave a 1cm overhang around the end of the tin to cut away when baked. Place your baking paper containing your baking beans inside and bake the pastry for 15 mins, then remove the paper and beans and bake for a further 5-10 mins to allow the bottom t…

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