Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
American Pumpkin Pie
A silky, spiced pumpkin custard in a buttery crust — America's Thanksgiving icon.
↓ Jump to recipe⏱️
20 minPrep🔥
50 minCook🍽️
8Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 1 shortcrust pastry case (blind-baked)
- 450g pumpkin or butternut purée
- 3 eggs
- 150g brown sugar
- 250ml double cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Pinch of salt
- Whipped cream to serve
Instructions
- Whisk together the purée, eggs, sugar, cream, spices and salt.
- Pour into the blind-baked pastry case.
- Bake at 180C for 45-50 minutes until just set with a slight wobble.
- Cool fully and chill at least 3 hours.
- Serve with whipped cream.
Advertisement · placeholder
Tara’s tips
- A slight wobble at the end is perfect — it sets as it cools.
- Use canned pumpkin purée for consistent results.
Serving suggestions
- Serve chilled.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Crack on top?
Overbaked — pull next time when still slightly wobbly.
You might also like
Related recipes
Pakistani
Italian
Margherita Flatbread
A crisp, blistered flatbread with tomato, melting mozzarella and torn basil — pizza night without the…
Spanish
Spanish Tortilla
Just potatoes, onion and eggs — slow-cooked into a thick, golden tortilla that is wonderful warm…