Pumpkin Pie is a traditional North American sweet dessert. It's delicious cold and is best served with cream.

Follow Patch's recipe to make pumpkin pie, remember to ask an adult for help!

Ingredients

For the pastry:
Use a shop bought sweet crust pastry case, about 23 cm ( 9 inches) diameter and 4 cm (1.5 inches) deep.

For the filling:
450g (1lb) prepared weight pumpkin flesh, you can either use pumkin flesh cut into 2.5 cm (1 inch) chunks, or the flesh you have scooped from your jack-o-lantern.
2 large eggs plus 1 yolk (use the white for another dish)
75g (3oz) soft dark brown sugar
1 tsp ground cinnamon
¬‡ level teaspoon freshly grated nutmeg
¬‡ tsp ground allspice
¬‡ tsp ground cloves
¬‡ tsp ground ginger
275 ml (10 fl oz) double cream

Step 1.

Pre-heat the oven to 180¬ƒC/350¬ƒF/Gas 4.

To make the filling, steam the pumpkin until it is soft, then place in a colander and press lightly to extract any excess water.

Step 2.

Lightly whisk the eggs and extra yolk together in a large bowl.

Place the sugar, spices and the cream in a pan and bring to simmering point on the hob.

Give it a whisk to mix everything together.

Then pour it over the eggs and whisk it again briefly.

Remember to ask an adult for help when using the hob!

Step 3.

Now add the pumpkin pureˆ©, still whisking to combine everything thoroughly.

Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.

Remember to ask an adult for help when using the oven!

Step 4.

Remove it from the oven and place the tin on a wire cooling rack.

Remember to ask an adult for help when using the oven!

The pumpkin pie can be served warm or at room temperature, but is best served chilled (store in the fridge loosely covered with foil) with some crˆ©me fraiche.

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