Paddy's Pumpkin Pie

Ingredients

1 medium pumpkin or can of pumpkin
2 eggs
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1 can (375ml or 12 ounce) evaporated milk
Pastry
1 1/3 cups plain flour
1/3 cup vegetable oil
1/2 teaspoon salt
2 tbs. cold water

Method

Peel the pumpkin and cut it into inch size blocks. Steam pumpkin until soft, then puree in a blender or just open the can (like the Pilgrims used to do). You need 400g or 15 Oz of the pureed pumpkin for this recipe. The remainder can be frozen for your next pie.

For the pastry, mix flour, oil and salt in medium bowl with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up sides of pie plate.

Preheat oven to 180C.

Beat eggs slightly in a large bowl with a wisk. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.

To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate.

Bake until a knife comes out clean (about an hour). Remove from oven and allow to cool.

Serve with whipped cream.