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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool. | 2. Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration. | 3. Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes. | 4. Remove the beans and paper and bake for a further 5 minutes. | 5. Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon. | 6. Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case. | 7. Roll out the pastry trimmings and cut into strips with a pastry wheel. | 8. Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top. | 9. Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set. | 10. Cut into wedges and serve warm or cold with whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	8	ounces		201.7333	0.0	44.88	1.1333
pumpkin	1 1/2	1/2	peeled cut	7.425	1.6236	0.5098	0.0346
brown sugar	3	ounces		323.1842	83.4241	0.1021	0.0
egg	3			214.5	1.08	18.84	14.265
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cinnamon	2	teaspoons	ground	-	-	-	-
milk	5	tablespoons		45.75	3.585	2.3625	2.4525
currant	1	ounce		17.8602	4.3602	0.3969	0.1162

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.