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Serves 6

INGREDIENTS:

1 x 9 inch unsweetened pastry case
1/2 lb. green tomatoes, thinly sliced
1 lb. cooked pumpkin flesh, mashed
1 tsp. nutmeg
2 eggs
1 tsp. salt
1 tsp. coarsely ground black pepper
3 oz. Parmesan cheese
1 cup half and half cream

METHOD:

Preheat oven to 350 F (180 C). Using a food processor, combine pumpkin flesh, nutmeg, eggs, salt, black pepper, Parmesan cheese, and cream until smooth. Pour mixture into the pastry case and add tomato slices, pushing them into egg mixture in layers. Bake for 40 minutes or until golden and set. Serve hot or cold with a light salad and lots of soft bread rolls.