Making use of the leftovers from carving that pumpkin this is a sweet treat way to make sure nothing goes to waste. The spices make it taste just like my favourite season should and it will be a struggle not to eat the whole thing. Maybe just one more slice, I must say I don't know why I had never given it a go before!
Ingredients
Sweet Shortcrust Pastry
110g butter
300g flour
80g caster sugar
1 egg
Pumpkin Pie Filling
750g pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
Method to the Madness
Make up pastry by rubbing the flour and butter together until in crumbs. Add the sugar and egg and bring together into a soft dough.
Place the pumpkin in a saucepan, cover with water and bring to the boil. Once tender drain the pumpkin and let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a loose-bottomed tart tin. Pop in the fridge to chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the baking beans and paper, and cook for another 10 mins until the base is pale golden. Remove from the oven and allow to cool slightly.
Increase oven temperature to 220C/200C fan/gas 7. Push the cooled
pumpkin through a sieve into a large bowl. In a different bowl, combine
the sugar, salt, nutmeg and half the cinnamon. Next mix in the beaten
eggs, melted butter and milk, then add to the pumpkin purée and stir to
combine.
Continue to bake for 35-40 mins until the filling has just set. If you fancy take out after 20 minutes to add some pastry decoration.
Leave to cool, then remove the pie from the tin. Sprinkle with remaining cinnamon. Serve chilled.
C x
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