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Pumpkin Pie

Ingredients

4 Eggs

450g Pumpkin puree (about 500 g raw pumpkin)

1 Cup (200g) sugar

1/2 Tsp (3ml) salt

1/4 Tsp (2ml) nutmeg, ground

1/4 Tsp (2ml) cloves, ground

2 Tsp (10ml) cinnamon, ground

1/2 Tsp (3ml) ginger, ground

1 Can (410g) evaporated milk

1 Roll (400g) shortcrust pastry

Method

Preheat oven to 180°C.

Line a greased 25cm quiche pan with rolled out pastry and bake blind for 10 -15 minutes.

Place all the ingredients into a food processor and blend until smooth.

Pour filling into pie shell and bake for 40 to 50 minutes until a knife inserted in the centre comes out clean.

Decorate by creating a spiders web with white frosting.

Serves 8 - 10

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