Perfact Pumpkin Flan

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This recipe is great for using use left over pumpkin, and is lovely dessert served with whipped cream. You can use the left over pastry dough and made a pumpkin shape to go on top

Ingredients

    1. 1 small egg beaten
    2. 1 tbsp of plain flour
    3. 150g of caster sugar
    4. ½ tsp of salt
    5. 525g of pumpkin puree
    6. 350ml of evaporated milk
    7. ½  of ground cinnamon
    8. ½ of ground ginger
    9. ½ of ground nutmeg
    10. 2tdsp of golden syrup or runny honey
    11. 225g of sweet pastry
    12. 275ml of Whipping cream
    13. Cinnamon for sprinkling on top before cooking

Method

Grease a 9 ” wide and 1½” tall pie dish.

Roll out the pastry and line the bottom and sides of the dish.*

Preheat the oven to gas mark 8.

Mix the sugar into the pumpkin puree then add the dry stuff and stir well.
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Beat in the egg and syrup then stir in the evaporated milk.
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Mix until well blended.

Pore the mix into the pastry lined dish and cook in the oven for 10 min
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then reduce heat  to gas mark 3  and cook for another 45 min.

When done take out and leave until cool.

While your waiting for the pie to cool you can wipe the cream until its stiff
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Server cold  with the whipped cream. Enjoy!

* if you’ve got any pastry left you can cut out a pumpkin shape and stick it on top.

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