Prep 30 mins
Cook 30 mins
I personally think that sweet potato makes a far superior pie to waterlogged pumpkin in this American classic dessert. Use a store bought pastry case or pie shell and this autumn/winter pudding is a synch. Serve with plenty of whipped cream. mmmm!
- 8 ounces flour
- 4 ounces butter
- 1 pinch salt
- 2 tablespoons water
- 2 medium sweet potatoes (can use 1/2 butternut squash)
- 1 (14 ounce) can sweetened condensed milk (not evaporated)
- 3 teaspoons cinnamon
- 1 1⁄2 teaspoons ginger
- 1 1⁄2 teaspoons nutmeg
- 2 teaspoons vanilla essence
- 2 tablespoons sugar
- 2 eggs, beaten
- 1⁄4 pint milk
- Preheat the oven to 180C/400F.
- Boil the potatoes in their skins for 20mins. If using squash or pumpkin it is better to steam or bake them.
- If using a ready made pastry case or pie shell (you might need 2) skip straight to step 7.
- Sift the flour and salt into a bowl, cut the butter into small cubes and work into the flour until the mixture resembles fine breadcrumbs. You could do this in a food processor.
- Add the water, bring together to form a dough (do not over-nead) roll out and press into a large ovenproof pie dish, covering the base and sides to the top.
- Prick with a fork and bake for 15 minutes.
- Peel and mash the sweet potato or pumpkin into a bowl until really smooth.
- Add the condensed milk, spices, vanilla and the eggs and beat well (you can do this in a food processor) Now mix in the milk.
- Pour into the pastry pie case, grate or sprinkle some extra nutmeg on the top and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
- If serving warm, allow to cool and set for at least 15 minutes before slicing.