Pumpkin Pie with Pistachio Marooned Truffles
500g (1 1/4 lb) pumpkin, cooked and pureed
1 (410g) tin evaporated milk
2 eggs, beaten
175g (6 oz) dark brown soft sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
350g sweet shortcrust pastry
200g Pistachio Marooned Truffles
Preheat oven to 200 C / Gas mark 6.
Line a fluted 20cm tart case with the pastry and blind bake until golden brown.
Remove the pumpkin seeds and stringy portions. Cut pumpkin into chunks and place in a saucepan with water and simmer for 30 minutes. Drain and mash with a potato masher.
Drain well, and measure 500g of the mashed pumpkin; reserve any excess pumpkin for another use.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish.
Melt the Pistachio Marooned truffles in a saucepan over medium heat.
Pour over the pumpkin mixture.
Bake for 40 minutes.