Pumpkin Pie with Pecans and Cream

  

 Ingredients 

for filling

eggs 2

sugar 1/4 cup

salt a pinch

cinnamon pdr 2 tsp 

nutmeg pdr 1 tsp

dry ginger pdr 1 tsp

cloves pdr 1/2 tsp

pumpkin puree 2 cups

condensed milk 1 can 

butter 2 tsp

pecans 1 cup

whipped cream

For the crust

maida 2 cups

salt a pinch

sugar 3 tsp

cold butter 1 cup

Water (optional)

 

Preparations

Make the crust by blending maida, salt, sugar, and cold butter until crumbly. Add a few drops of water and knead lightly. Roll, cover, and refrigerate.

Preheat oven to 300 °C.For the filling, whisk eggs, sugar, salt, and spices. Add pumpkin puree, condensed milk, and butter; mix well.

Pour the filling into the crust and bake for 20 minutes (or till the centre is firm but slightly wobbly).

Cool fully, top with pecans and whipped cream.

 

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