How to make Pumpkin Pie

 These lovely Winter squash are really good keepers.  I think this one is a cross between Queensland Blue and Crown Prince.  If they are 'cured' properly after picking.. ie. letting the skin set or harden in the warm sun or on a warm windowsill, they will keep indefinitely.

 Those lovely square shoulders are very typical of the Queensland Blue but the colour is more silver like the Crown Prince.

 Lots of sweet, firm flesh.  I usually steam, roast or microwave the flesh to cook it. Boiling just adds too much moisture and you want it as dry as possible.

 Sieve the cooked pumpkin and drain for at least 24 hours to allow water to drain out.  You will then need to mix 1 cup pumpkin (8oz) 3 eggs, 4oz dark sugar, 1 desert spoon flour, 1/2 cup cream (4oz), and spices of your choice. I use ginger, cinnamon, nutmeg.. I like it spicy so add about a teaspoon of each if you like it.

 The mixture will be sloppy, do not be alarmed, it is like an egg custard at this stage.  Pour into a pastry case and cook at #8 gas - 220C for 10 minutes at first, then turn the oven down to #4 gas 180c for about 30 minutes until it stops wobbling.  My secret ingredient is the desert spoonful of flour, I find it helps set the mixture.

Cool down and eat!