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Ingredients
• 1/3 Cup Brown Sugar
• 1 Tbs Cornflour
• 2 Eggs
• 2/3cup Evaporated Milk
• 1 ¼ Cups Cold Mashed Kent
Pumpkin (See Notes)
• 2 Tbs Maple Syrup
• 1 Tsp Mixed Spice
• Icing Sugar and Whipped Cream
to Serve
Method
1. Combine brown sugar and
cornflour in a medium bowl.
2. Whisk in eggs, evaporated milk,
pumpkin, maple syrup and mixed
spice until combined.
3. Place pastry in base and pour
mixture into pie maker.
4. Bake for 45 to 50 minutes or until
filling has set.
5. Cool.
6. Refrigerate for 1 hour or until
chilled.
7. Dust pie with icing sugar. Serve
with whipped cream.
Notes:
• Pumpkins: You’ll need to cook
500g of pumpkin, peeled,
deseeded and chopped. Cook
until soft and drain well before
mashing.
• Time saver: The pastry can be
made and stored in the fridge for
up to 3 days or cover the pastry
with plastic wrap, then foil and
freeze for up to 2 months.
• Storage: You can store pumpkin
pie in an airtight container in the
fridge for up to 4 days. Top with
cream just before serving.
Pumpkin Pie
Serves 8