You’ll Need:

# One and a half pounds (675g) pumpkin, peeled and fibrous center removed, cut into cubes
# 4 oz. (125g) caster sugar
# 3 eggs
# 1 teaspoon ground nutmeg
# half a teaspoon of ground ginger
# 3 teaspoons ground cinnamon
# 5 tablespoons milk
# 10 oz. (275g0 plain flour
# two and a half ounces (65g) hard margarine
# two and a half ounces of lard
# 3-4 tablespoons water

Directions : # 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 cool
# Sift the flour and two teaspoons of cinnamon into a bowl
# Rub in the fats till mixture looks like fine breadcrumbs
# Mix with water to form a firm dough, lightly knead and roll out on a floured board
# Line a 10.5 inch x 7.5 inch (26 x 18.5cm) tin with the pastry and reserve the trimmings
# Prick the base, line with greaseproof paper and baking beans
# Bake at 375F, Gas Mark 5, 190C for 15 minutes
# Remove the beans and paper and bake for a further 5 minutes
# Whisk the eggs and sugar together with the nutmeg, ginger and 1 teaspoon of ground cinnamon
# Fold in the mashed pumpkin and 4 tablespoons of milk and pour into the pastry case
# Roll out the pastry trimmings and cut into strips with a pastry wheel
# Brush the strips and the pastry edges with the remaining milk
# Position strips in a lattice pattern over the pie top
# Bake at 375F, Gas Mark 5, 190C for about 40 minutes, or until filling has sat
# Cut into wedges and serve warm or cold with whipped crea