Recipes

Method

An indulgent way to use up autumnal pumpkin, perfect for a Saturday afternoon with a nice cup of tea! We used a ready made sweet pastry case to save time, but feel free to make your own pastry!

1. Pre heat the oven to 220C/200C fan/gas 7. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain the pumpkin and let cool.

2. Pop your ready-made pastry case in to a tin ready for the filling.

3. Push the cooled pumpkin through a sieve into a large bowl.

4. In a separate bowl, combine the sugar, salt, nutmeg and the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.

5. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

6. Leave to cool, then remove the pie from the tin. Sprinkle over the pecans and dust the icing sugar over the pie. Serve chilled with the crème fraiche or double cream.