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pumpkin pie: boil/steam in chunks, then puree. beat 300ml (1/2 pint) of cream with 3 eggs, 1tbsp lemon zest and 150g (5oz) caster sugar. stir into pumpkin with 1/2tsp each of salt and ground mixed spice, and 1tsp each of vanilla essence and ground ginger. spoon into a blind-baked shortcrust pastry case and bake until set and brown. whipped cream makes a fine bedfellow.
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