Pumpkin pie from The Hummingbird Bakery Cookbook by Tarek Malouf

  • ground cinnamon
  • whipping cream
  • evaporated milk
  • ground ginger
  • canned pumpkin purée
  • ground cloves
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pomona on September 22, 2019

    Made the filling with a butternut pumpkin and baked it in ramekins without pastry. Too sweet but otherwise tasty. Didn't have the custard texture of other, eggier pumpkin pie filling I have made. Baked the pumpkin in wedges, skin on for 40 mins at 200. Drained them in a colander while cooling to get it to a more tinned consistency.

  • rbarathan on August 07, 2011

    check portions - recipe makes enough for two pies

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