PUMPKIN / SWEET POTATO PIE

Preheat your oven to 160 deg C . Place 1 and 1/2 cups of plain flour in a bowl with 1/2 cup of sr flour , a pinch of salt . Now using your fingertips add 125 gm of marg / butter and mix until it resembles breadcrumbs . Add 60 gm of castor sugar , mix through . Now add 100ml of water and use a bread knife to mix to a soft dough . Turn out onto a lightly floured board and knead until smooth . Wrap in cling wrap and refrigerate until required . Line a 9" ( 22cm ) loose bottom flan pan with baking paper then roll out your dough and press into the base and sides of pan . Prick base and sides with a skewer , line with another sheet of baking paper,fill with uncooked rice . Then place in oven and blind bake for 15 minutes , remove from oven and rice . FILLING .... Peel and steam enough pumpkin / sweet potato to make 1 and 1/2 cups of mashed pumpkin / sweet potato. Combine 125 gm of raw sugar with 1/2 tsp of powdered cloves , 1/2 tsp of powdered ginger and 1 and 1/2 cups of mashed potato / pumpkin along with 300 ml of milk , 3 lightly egg yolks . ! tbs of margarine / butter and beat well until well combined . In a separate dry bowl beat 3 egg whites until stiff and fold through the filling mixture . Now pour into the prepared pastry shell and bake for 45 minutes in preheated oven or 45 minutes or until set . Decorate with whipped cream and walnuts .