Pumpkin pie.
Pumpkin pie. Kirsten Payne

Make a perfect pumpkin pie

THIS pie is a welcome addition to any meal, perfect to satisfy the sweet tooth.

Easy to make and with limited ingredients, this pumpkin pie will get you thinking of home, even when you're far away.


500g of pumpkin

1 can of sweetened condensed milk

2 eggs

1 teaspoon of cinnamon

1/2 teaspoon ginger

1/2 teaspoon of nutmeg

Pinch of salt


1/2 cup flour

7 tbsp butter melted

2 tbsp granulated sugar

1tsp salt


Combine flour, butter and sugar into a dry but sticky shortbread dough consistency.

Spray cooking oil into pie tin (no larger than 20cm wide).

Press mixture into tin, smooth out gradually with back end of spoon until full area of crust is covered.

Chop up and boil pumpkin in water until mushy, then move from water to mash until smooth.

Combine pumpkin, condensed milk, eggs, spices and pinch of salt and mix.

Pour filling into prepared crust.

Bake at 180 degrees for 20 minutes or until a fork in the centre can come away without further filling.

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