No-Fault Pumpkin Pie
Source: Molly Katzen, Moosewood Cookbook

Filling
1 ½ cups cooked, pureed pumpkin
1 ½ tbs. white sugar
1 ½ tbs. brown sugar
1 tbs. molasses or golden syrup
¼ tsp. cloves or allspice
¾ - 1 tsp. cinnamon
¾ - 1 tsp. powdered ginger
¼ tsp. salt
1 large free range beaten egg
¾ cups evaporated milk (low fat is OK)
1 sweet flan case (can buy Pampax brand in the freezer section at the supermarket)

Optional toppings
Whipped cream with a little sugar and rum
Whipped cream with a little sugar and vanilla extract
Vanilla ice cream

Method
1.     Preheat oven to 190 degrees celcius
2.   Place pumpkin puree in a mixing bowl and add other filling ingredients.
3.    Spread into the flan case and bake at 190 degrees for 10 minutes. Turn the oven down to 180 degrees, and bake for another 45 minutes, or until the pie is firm in the centre when shaken lightly.
4.   Cool at least to room temperature before serving. This pie tastes very good chilled, with rum- or vanilla-spiked whipped cream, or some high-quality vanilla ice-cream.

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Originally from the ABC website, but they have since taken it down. The tastiest pumpkin scones are made with roasted, rather than boiled pumpkin. Make pepitas at the same time as a snack. Serve with fresh cream and rosella jam.

You need:

1 tablespoon butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:

Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour.

Turn on to floured board and cut.

Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes

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