Pumpkin Pie Recipe

275 g/10 oz/2.5 cups plain (all-purpose) flour
A pinch of salt
150 g/5 oz butter, diced

Cold water, to mix
400 g/14 oz/1 large can of pumpkin puree
50 g/2 oz currants
175 g/6 oz light brown sugar

5 ml/1 tsp ground cinnamon
2.5 ml/0.5 tsp ground ginger
1.5 ml ground cloves
3 eggs, beaten
300 ml/0.5 pt double (heavy) cream

Method:

Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Roll out and use to line two 20 cm/8 in flan tins (pie pans). Prick the bases with a fork.

Blend together the remaining ingredients, but using only half the cream. Pour into the flan cases (pie shells). Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 45 minutes or until the filling is set and the pastry (paste) is golden brown. Leave to cool. Whip the remaining cream and use to decorate the tops of the pies before serving. Freeze one pie for up to 3 months, if liked.