The Pilgrim Father's Original Pumpkin Pie - Norfolk Million Pie

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 8 ounces shortcrust pastry
• 1 1/2 lbs pumpkin or 1 1/2 lbs marrow, peeled and fibrous centre removed, cut into cubes
• 3 ounces brown sugar
• 3 eggs
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 5 tablespoons milk
• 1 ounce currants or 1 ounce raisins

Recipe

• 1 place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. mash to a pulp and allow to cool.
• 2 grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
• 3 prick the base, line with greaseproof paper and baking beans. bake at 375f, gas mark 5, 190c for about 10 to 15 minutes.
• 4 remove the beans and paper and bake for a further 5 minutes.
• 5 whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
• 6 fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
• 7 roll out the pastry trimmings and cut into strips with a pastry wheel.
• 8 brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
• 9 bake at 375f, gas mark 5, 190c for about 30 to 40 minutes, or until filling has set.
• 10 cut into wedges and serve warm or cold with whipped cream.