A traditional Thanksgiving pie, but popular all year long.
8 oz / 225g short crust potato pastry
4 oz / 100g sugar
½ tsp / 1g ground allspice
½ tsp / 1g ground cinnamon
¼tsp / 0.5g ground nutmeg
salt to taste
1 lb / 450g pumpkin purée
½ pint / 280 ml almond milk
Preheat oven to 400°F 200ºC.
Line the bottom and sides of a shallow 25 cm pie dish with the pastry.
Beat the eggs together with the sugar and spices.
Beat in the pumpkin purée and then the milk until well mixed.
Place the mixture in the pie pastry dish.
Bake for 40 minutes until the mixture is set and the top brown.