For food emergency support, visit Shropshire Larder

Pastry Ingredients
  • 175g plain flour, sieved
  • 85g butter
  • 25g (1oz) caster sugar
  • 1 egg yolk
  • 1 tbsp water
Filling Ingredients
  • 200g light brown sugar
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 2 large eggs
  • 450g cooked pumpkin, mashed
  • 375ml milk
  1. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  2. Stir in the sugar, then add egg yolk and water and mix to a firm dough.
  3. Knead lightly and roll out to a line a 22cm flan case.
  4. Bake ‘blind’ in preheated oven 200oC for 10 minutes.
  5. While the pastry case is baking you can prepare the filling. Combine sugar, salt and spices in a small bowl; set aside.
  6. Using an electric mixer, beat the eggs with the pumpkin.
  7. Add sugar mixture and beat again until combined.
  8. Mix in the milk.
  9. Pour the filling into the pie crust and put it back into the oven.
  10. After 15 minutes turn the temperature down to 180oC, 160oC fan, Gas mark 4 and bake for a further 45 minutes or until the filling is set, and you can insert a knife into the centre and it comes out clean.
  11. Remove from the oven and leave to cool on a wire rack.