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Pumpkin pie by


2 pie cases
225g raw pumpkin flesh, diced
570ml milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
3 leaves of gelatine soaked in cold water for 10 minutes
140ml double cream, whipped but not stiffly


Cook the pieces of pumpkin into a saucepan with the milk, cinnamon and vanilla gently until the pumpkin is soft.

Take the pan off the heat.

Drain the gelatine and stir it in until dissolved.

When cooled slightly about 10 minutes blend.

Leave to cool.

Fold the lightly whipped cream into the pumpkin mixture.

Pour into pie cases.

Leave to set.

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