By Lyn Funnell
I’ve made Pumpkin Pie several times and the Americans love it but I’ve found it too bland and tasteless.
But I decided to have one last try as I had a glut of pumpkins and apples.
All ingredients are approximate. You can vary the spices.
12 ozs cooked pumpkin
4 ozs cooked apple
2 eggs
4ozs sugar, whatever is available.
4 tblsps honey
1 1/2tsps cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/2 tsp salt
For the pastry, I used a packet of ready rolled shortcrust, which I rolled out even thinner.
Butter a pie dish and line the pastry in it.
I had enough for two dishes. I gave one pie to my neighbour.
Blitz all the ingredients together and pour into the dishes.
Shake a thin layer of sugar over the top and bake for up to an hour until the filling begins to solidify.
Serve in slices, with cream in you like.