2. Remove the pastry from the
fridge and allow to stand at
room temperature until slightly
softened. Roll out onto a lightly
floured surface to form a large
circle that is about 5mm thick.
Roll the pastry up around a
rolling pin and then carefully
unroll into a greased 26cm pie
tin. Prick the base of the pastry
all over with a fork. Chill until
ready to fill.
3. Filling Boil the pumpkin in a
little water until tender. Drain
well, then mash until smooth.
Stir in the remaining filling
ingredients until well mixed. Pour
into the prepared pastry shell
and bake in a preheated oven
for 70 minutes or until set. Serve
warm with vanilla ice cream.
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