Spiced Rum and Pumpkin Pie

Spiced Rum and Pumpkin Pie

375g ready- made shortcrust pastry

2 large eggs, lightly beaten

1 – 425g can pumpkin puree [Use Libbys Solid Pack Pumpkin]

200g golden caster sugar

1/2 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

300ml double cream

4 tbsp. dark rum [Lambs is good]

Heat the oven to 200C fan. Roll out the pastry and line a prepared 23cm loose bottomed flan tin. Chill in the fridge for about 30 mins. Line with parchment and baking beans and blind bake for about 12 – 15 mins. Reduce oven to 160C fan. Whisk together the eggs, pumpkin puree, sugar, salt, ground spices, cream and rum until well combined and smooth. Pour into the pastry case and bake for about 45 – 50 mins or until firm and set [or when a skewer inserted into the centre comes out clean] Allow to cool and remove from flan tin. Serve cut into wedges with a dollop of whipped cream. Sprinkle with icing sugar and a little ground cinnamon.