1 tin (425g 100% pumpkin)- In South Africa you would need to make your own- here is a recipe I stumbled on, there are many more available and it’s super easy)
1/2 cup white sugar
1/2 cup brown sugar
1 Tbs Flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt (leave out if using salted butter above)
1/4 tsp nutmeg
1/4 tsp ground cloves
1 lightly beaten egg
1/4 cup milk
1x 380g tin of evaporated milk
1/2 cup water
1 ready rolled short crust pastry (usually weighs around 400g), You can choose to blind bake before as this will give you a crispier result. This is really not needed, but complete preference. Also note: short crust pastry is very easy to make if you have a little time.
Preheat oven to 200’c
Prepare pastry in a 25cm round pie dish, if your blind baking at a higher temperature please remember to turn it back down to 200’c.
In a sauce pan: melt butter and add pumpkin
Simmer for 10 minutes, stirring regularly
In a large separate bowl: add 1/2 cup white sugar, half cup brown sugar, flour, spices.
Add lightly beaten egg.
Using a hand whisk or wooden spoon, stir in the hot pumpkin mixture
Blend in the milk and evaporated milk
Lastly add the water.
Pour in to your pie shell
Bake at 200’c for 1 hour. Keep an eye on pastry that has been blind baked, if you see the edges are getting very brown you can always cover the edges only in some foil.
Cool and serve with whipped heavy cream. Delicious served slightly warm.
Pie needs to be refrigerated if there is some left over.
This pie is delicious cold or warm.. I love to take a slice and warm it in microwave.