Sunday, November 01, 2020

So what to do with all of the pumpkins that you have bought over the past week as decorations for the house? Pumpkin pie of course! It is easy to make a puree from the pumpkin flesh, and you can freeze whatever you have left over and use it for the next time or for some pumpkin spice muffins.

Simply peel the pumpkin and remove any seeds from the inside. Cut the flesh into chunks, and roast in the oven for 35 minutes until tender, then pop into a food processor until smooth.


Shortcrust Pastry

3 free range eggs

300g pumpkin puree

410g evaporated milk

180g dark brown sugar

½ tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

1 tsp. vanilla extract

Roll out the dough on a lightly floured work surface to a 12” round. Press the dough into a 9” round loose-bottomed pie dish. The dish should be at least 2.5” deep. Trim off any excess pastry using a knife. Place pastry into the fridge for 30 minutes to chill.

When ready, prick some holes with a fork in the bottom of the pastry. Then line the pastry with some parchment paper and fill with baking beans or some dried beans. Bake in a preheated oven at 190oC for 15 minutes. Remove the weights and then bake again for a further 15 minutes. Remove and allow to cool completely.

For the filling, whisk all of the ingredients together in a large bowl, and pour into the pastry. Place in a preheated oven at 180oC for 45 minutes, until the filling is set. It will remain slightly wobbly in the centre of the pie, but that it normal.

Allow to cool for 10 minutes in the dish before removing and cooling completely on a wire rack. Serve the pumpkin pie with plenty of fresh cream.

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