pumpkin pie

needs

• pastry.
• 450g pumpkin purée
• 2 large eggs + 1 yolk
• 275ml double cream
• 75g brown sugar
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp allspice
• 0.5 tsp cloves
• 0.5 tsp ginger

steps

1. preheat the oven to 200°C.
2. bake the pasty blind for 20 minutes.
3. heat the cream, sugar, and spices on the stove, bringing to simmer but not boil, whisking together.
4. lightly whisk the eggs and yolk together in a large bowl.
5. mix the cream+sugar+spice mixture into the eggs, whisking continuously.
6. mix in the pumpkin, continuing to stir.
7. pour the mixture into the pie crust.
8. bake for 35-40 minutes, or until cooked around the edges but still wobbly in the middle.
9. leave to stand for a while, for the middle to set.