Pumpkin Pie

Ingredients:

1 nine inch pie crust

1 pumpkin / squash

1 cup hot milk

2 eggs, beaten

1/2 cup sugar

Spice mix: 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp ground ginger

Method:

Cut the pumpkin in half, leaving the skin on, but remove the seeds
Place on a roasting tin with a bit of water in the bottom and cover with foil
Bake until soft
Scrape the flesh from the skin
Measure out two cups of pumpkin flesh and transfer it to a blender or large mixing bowl
Add the warmed milk, eggs, sugar and spices
Mix together and pour into the pie shell
Bake for 35-45 minutes until firm and slightly browned on top
Serve either warm or cold, plain or with vanilla ice cream, clotted or whipped cream

Original Source:

Suki Lilienthal