Ingredients
- 1¼ cups pumpkin puree (tinned or fresh pumpkin stewed)
- ¾ cup sugar
- ½ teaspoon salt
- ¼ teaspoon of ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon plain flour
- 2 eggs, lightly beaten
- 1 cup of evaporated milk
- 2 tablespoons water
- ½ teaspoon vanilla essence
- Pastry shell
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Method
- Combine pumpkin, sugar, salt, spices and flour in medium sized mixing bowl.
- Add eggs and mix well.
- Add evaporated milk, water and vanilla, mix well.
- Pour into pastry-lined pan.
- Bake at 200°C for 15 minutes
- Reduce to 180°C and bake for another 35mins.