Pumpkin filling

Name: Pumpkin filling
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 30.00 ml cornflour; 30.00 ml flour cake; 250.00 ml evaporated milk; 375.00 ml pumpkin cooked, mashed; 2.00 ml salt; 10.00 ml cinnamon ground; 2.00 ml ginger ground; 2.00 ml mixed spice ground; 1.00 ml cloves ground; 200.00 ml brown sugar; 1.00 eggs extra-large, beaten; 5.00 ml vanilla essence; 1.00 shortcrust pastry pie crust

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Vegetables

By Food24 November 03 2009

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Ingredients (13)

30.00 ml	cornflour
30.00 ml	flour — cake
250.00 ml	evaporated milk
375.00 ml	pumpkin — cooked, mashed
2.00 ml	salt
10.00 ml	cinnamon — ground
2.00 ml	ginger — ground
2.00 ml	mixed spice — ground
1.00 ml	cloves — ground
200.00 ml	brown sugar
1.00	eggs — extra-large, beaten
5.00 ml	vanilla — essence
1.00	shortcrust pastry — pie crust

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Method:

Blend the cornflour and cake flour with a little of the evaporated milk, stirring to form a smooth paste. Mix the remaining ingredients together, add the cornflour paste and mix well. Pour into a saucepan and heat slowly till the mixture comes to the boil. Simmer for 5 minutes, stirring continuously. Pour the mixture into the baked pie crust and cool. Serve with whipped cream and a sprinkling of cinnamon sugar, if desired.