Pumpkin Pie (butternut is moderate in salicylates, others are high)

Sweet short pastry: 1.5 cups self-raising flour, 2 tbsp sugar, 4 tbsp butter.

Peel and steam enough pumpkin for four people.
Filling: 6 tbspn sugar, 2 tsp citric acid, 2 tbspn cornflour.

Rub butter into flour and sugar, mix to a firm dough with minimum water. Roll into 24 cm (10") pie dish, bake 15 min at 220'C, cool. Mash filling thoroughly into steamed pumpkin. Pour into baked pie crust, bake a further 15 min at 220'C. Delicious with cream, yoghurt or icecream if tolerated.- Howard

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