Sweet Potato or Pumpkin Pie

• 8 ounces flour
• 4 ounces butter
• 1 pinch salt
• 2 tablespoons water
• 2 medium sweet potatoes (can use 1/2 butternut squash)
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 3 teaspoons cinnamon
• 1 12 teaspoons ginger
• 1 12 teaspoons nutmeg
• 2 teaspoons vanilla essence
• 2 tablespoons sugar
• 2 eggs, beaten
• 14 pint milk

1. Preheat the oven to 180C/400F.
2. Boil the potatoes in their skins for 20mins.
3. If using squash or pumpkin it is better to steam or bake them.
4. If using a ready made pastry case or pie shell (you might need 2) skip straight to step 7.
5. Sift the flour and salt into a bowl, cut the butter into small cubes and work into the flour until the mixture resembles fine breadcrumbs.
6. You could do this in a food processor.
7. Add the water, bring together to form a dough (do not over-nead) roll out and press into a large ovenproof pie dish, covering the base and sides to the top.
8. Prick with a fork and bake for 15 minutes.
9. Peel and mash the sweet potato or pumpkin into a bowl until really smooth.
10. Add the condensed milk, spices, vanilla and the eggs and beat well (you can do this in a food processor) Now mix in the milk.
11. Pour into the pastry pie case, grate or sprinkle some extra nutmeg on the top and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
12. If serving warm, allow to cool and set for at least 15 minutes before slicing.

flour, butter, salt, water, sweet potatoes, condensed milk, cinnamon, ginger, nutmeg, vanilla essence, sugar, eggs, milk

Taken from www.food.com/recipe/sweet-potato-or-pumpkin-pie-399613 (may not work)