Pumpkin Pie

Ingredients:
One and a half pounds pumpkin, peeled and fibrous center removed, cut into cubes
4 oz. caster sugar
3 eggs
1 teaspoon ground nutmeg
1/2 teaspoon of ground ginger
3 teaspoons ground cinnamon
5 tablespoons milk
10 oz. plain flour
2 1/2 oz hard margarine
two and a half ounces of lard
3-4 tablespoons water
Cooking Instructions:

1. Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender

2. Mash to a pulp and cool

3. Sift the flour and two teaspoons of cinnamon into a bowl

4. Rub in the margarine and lard 'til thel mixture looks like fine breadcrumbs

5. Mix with water to form a firm dough, lightly knead and roll out on a floured board

6. Line a 10.5 inch x 7.5 inch tin with the pastry and put aside the trimmings

7. Prick the base, line with greaseproof paper and baking beans (if available)

8. Bake at 375F for 15 minutes

9. Remove the beans and paper and bake for a further 5 minutes

10. Whisk the eggs and sugar together with the nutmeg, ginger and 1 teaspoon of ground cinnamon

11. Fold in the mashed pumpkin and 4 tablespoons of milk and pour into the pastry case

12. Roll out the pastry trimmings and cut into strips with a pastry wheel

13. Brush the strips and the pastry edges with the remaining milk

14. Position strips in a lattice pattern over the pie top

15. Bake at 375F, Gas Mark 5, 190C for about 40 minutes, or until filling has sat

16. Cut into wedges and serve warm or cold with whipped cream