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Pumpkin Pie
Mon 22-Sep-14
9:23 pm

Supreme Being

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Tue 1-Jan-13
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This is the recipe that I use Hannah,

pie crust

1 cup of all purpose flour

1/2 teasp salt

1/3 cup plus 1 tablespoon of shortening


2 eggs

1/2 cup of sugar

1 teaspoon of ground cinnamon

1/2 teasp of salt

1/2 teasp of ground ginger

1/8 teasp of ground cloves

1 can ( 15 ounces) pumpkin

1 can ( 12 ounces of evaporated milk)

mix flour and salt , rub in shortening, mix to a dough with water and wrap in cling film.

leave to rest in the fridge for about 30 mins

preheat oven to 220 degC

roll out pastry to line a 9 inch pie dish

in a large enough bowl beat eggs, beat in the rest of the filling ingredients , pour into pie case.

cover edges of the pastry with a strip of foil to stop over browning.

bake 15 mins and then reduce the temperature to 180degC and bake for about 45 mins until a knife placed in the centre comes out clean. remove foil from pastry for the last 15 mins of baking

cool for 30mins and then  place in the fridge to chill for 4 hours , decorate with whipped cream just before serving.

Never give up Tomorrow is another day.

Tue 23-Sep-14
1:49 pm

Supreme Being

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Mon 3-Oct-11
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Thanks Eileen,

That looks and easy to follow recipe, so will have a go, probably next week now as I'm out and about.

 Are we having fun yet? I am!

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