From Hawarden Estate Farm Shop
500g plain flour
350g Welsh butter
3 tbsp caster sugar
2 tsp salt
1kg pumpkin, cooked and mashed
1 (397g) tin condensed sweetened milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 220ºC
In a large mixing bowl, combine flour, butter, sugar and salt. Rub together with your finger tips until crumbly.
In a small bowl, mix the egg with the water, and blend into the flour mixture to create a ball. Wrap in cling film and chill for 25 minutes.
Roll out the pastry and place in a 23cm (9 in) pie dish.
In a large bowl, combine the mashed pumpkin, condensed milk and eggs. Add the cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour the filling into the pastry case.
Bake in a preheated oven for 15 minutes. Reduce the heat to 180ºC and bake for another 35 minutes or until a knife inserted comes out clean.