We went all in Americana this year as we got wrapped up in the excitement during a trip to the sunny state of California. After kicking Mrs Shack's ass in a pumpkin carving session and enjoying a night of constantly getting up and down to tend to Trick or Treaters we came up with a number of recipes to use up our Jack O Lanterns, including this Thanksgiving classic, Pumpkin Pie.
Homely, comforting and tasty this pie hits all the happy spots and gets you nice and ready for all the Cinnamon and nutmeg flavours for Christmas.
- 450 g Pumpkin puree Recipe below to make this from scratch OR you can get canned puree
- 1 tin Evaporated milk
- 3 Eggs
- 150 g Sugar
- 1 1/2 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp nutmeg
- 1 deep dish pie shell
To make the pumpkin puree
Cut your pumpkins into chunks and roast in the oven at 190C with skins on for 45 minutes to an hour.
when the pumpkins are roasted and soft allow to cool and remove the skin.
Whizz up in a food process until no lumps remain.
To assemble the pie
Combine the sugar, salt, spices and eggs in a large bowl.
Add puree and milk and mix it all in together.
Pour the mixture into the pie shell.
Bake in the oven at 190C for 50 to 60 minutes until a knife comes out clean.