Mollie’s sweet short pastry (see below)
3/4 cup cooked pumpkin smoothly mashed or sieved
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp mixed spice (James: I used Lebkuchen spices)
1/4 tsp powdered ginger
3/4 cup milk
1/2 cup cream
1/2 tsp baking powder
1/2 an egg
Line a round pie dish with sweet short pastry.
Add unbeaten eggs and brown sugar to pumpkin and beat until well blended.
Add spices and seasoning and beat again. Milk in, then cream. Do not mix much.
Fill the pie crust with the mixture - don’t overfill.
Place pie low down in a hot oven (210ºC) for first 20 minutes, then higher in a moderate (150ºC) oven for 30 mins, or until a knife in the middle comes out clean.
Nice served warm with whipped cream, ice-cream and cooked golden delicious peaches.
Mix flour, sugar, BP and butter to the consistency of fine bread crumbs with fingertips.
Break the egg into a well in the centre.
Mix with a fork until soft crumbly dough.
Knead with the hands inside the bowl and then out onto a floured board. Don’t play with the dough too much. Keep it cool.
Divide in half.
Roll out half and place in a buttered dish. Be careful not to stretch the pastry.