Nani’s pumpkin pie

Nani was my maternal grandmother. She liked to make American desserts for my mum and her brother, even though she'd never been to the US. My mum would come home from school in the 1950s to find snacks such as fresh, hot pumpkin doughnuts waiting for her.

Nani's pumpkin pie was a regular at family dinner parties. It's so simple to make once you bake the pumpkin, and incredibly delicious served with a dollop of whipped cream. SERVES: 6-8 TIME: 90 minutes

INGREDIENTS

1 sheet of short sweet pastry

450g pumpkin (skin and seeds removed), cubed

1 egg

2 tsp flour

½ cup milk

½ tsp cinnamon

2 tsp golden syrup

½ tsp salt pinch ground ginger pinch nutmeg

2 tbsp sugar METHOD

1

Pre-heat the oven to 200˚C, and line a baking tray with baking paper.

2

Bake the pumpkin cubes for around 40 minutes or until golden and soft. Push through a sieve to create a pumpkin pulp – you should end up with one cup of cooked pulp.

3

Line a pie plate with short pastry – I use shop-bought as it's difficult to make.

4

Beat the egg, then add the pumpkin and all the remaining ingredients, mixing thoroughly.

5

Pour the pie filling onto the pastry – sprinkle a little more cinnamon or nutmeg on top if you like.

6

Bake for 40 minutes at 200˚C. Serve with whipped cream or ice cream.