Pumpkin PIe

 Ingredients

• 3 eggs
• 100 g sugar
• 2  tsp ground cinnamon
• 1 tsp grund ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 375 g of pureed pumpkin
• 60 - 80 g melted butter or margarine
• 375ml of cream

 Method

1. Beat the eggs slightly and set aside.
2. In a mixing bowl combine sugar, spices and salt.
3. Using the Kenwood K Beater, on slow speed mix in the pumpkin, butter, eggs, and then the cream. 
4. Mix until smooth.
5. Butter a baking tray and a flan ring.  Using pre-rolled pastry line the flan ring.  Prick the base.  Bake blind using rice at 190C for 15 minutes.  Remove the rice and brush egg white on the base and bake for a further 15 minutes.
6. Pour the pumpkin mixture into the pastry case and bake for 1 hour at 190C or until set.
7. Serve cold with double cream