Pumpkin Pie


It’s that time of year when the ghouls are out in force, the squashes are in season and there’s a pumpkin on every corner.

Rather than carving it, this year we decided to use our pumpkin for a foodier cause, a delicious pumpkin pie. It’s far more commonly made in the states at this time of year but is definitely worth a try. The key is the mixture of spices that give it a really tasty almost Christmassy flavour, the perfect antidote to the post Halloween party blues. Here’s our recipe.

1 small pumpkin (450g flesh)
400g sweetened condensed milk
1 egg, 3 egg yolks
1 pack shortcrust pastry
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/2 tsp salt
1/8 tsp pepper
Pinch ground star anise

1. Cut pumpkin in half, scoop out seeds. Place face down in a baking tray, roast at 180 degrees for around 40 mins or until cooked through.
2. Once cooked allow to cool then scoop out the flesh and blend in a pot with a hand blender.
3. In a large bowl add the egg and yolks and whisk.
4. Add the condensed milk to the mixture and all of the spices and whisk together, then tap to remove bubbles.
5. Roll out the pastry on a floured surface.
6. Butter the inside of a 25cm cake Tim and line with the pastry.
7. Blind bake with baking beads for 15 mins until golden.
8. Remove the beans and ladel the mixture into the case.
9. Bake for 40 mins until cooked through, you can tell by inserting a knife, if it comes out clean it’s ready.
10. Enjoy with a spoon of yoghurt.

Happy Halloween! 🎃👻

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