Last Saturday rain delayed play when it scuppered our plans to go and see some fireworks. Boo hiss etc. We were feeling a little glum as we sat inside looking out at the gloomy weather and decided that we would our swap soggy sparklers for soggy bottoms and attempt to bake ourselves a feelgood pie. A tasty Hummingbird Bakery pumpkin pie to be precise! It was also a nice excuse for us to try out a different style of blog post. The sort where we make stuff! Good heavens.
Ingredients
Basic Pie Crust dough, unbaked
1 egg
425g tin pumpkin puree
235ml evaporated milk
220g caster sugar
1/4 teaspoon ground cloves
1 teaspoon salt
3/4 teaspoon ground cinnamon, plus extra to decorate (or tonnes if you are Victoria!)
1/4 teaspoon ground ginger
1 tablespoon plain flour
Lightly wipped cream to serve