Image courtesy of www.bbc.co.uk/food
Last night we made this spiced pumpkin pie and it was really delicious.
You will need:
* Shortcrust pastry to fill a 9inch pie tin - we used ready made, but if you have more time you could make your own
* 450 grams pumpkin flesh, chopped into small cubes
* 2 large eggs plus 1 egg yolk
* 75g soft brown sugar
* 275 ml double cream
* 1/2 tsp ground mixed spice
* 1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1 tsp ground cinammon
~ Preheat the oven to 180 degrees C. Place the pastry in your tin and blind bake (using baking beans or hard chickpeas) for about 15 minutes.
~ While the case is baking, steam the pumpkin flesh until soft (this may take up to 20 minutes). I did this using a colander over a pan of boiling water.
~ Push the pumpkin down into a coarse sieve to drain any excess water.
~ Lightly whisk the eggs and egg yolk into a bowl.
~ In a small pan, heat the cream, sugar and spices until simmering gently.
~ Pour the cream mix into the eggs, continuing to whisk gently.
~ Add the pumpkin to the mixture and whisk to ensure it is thoroughly mixed.
~ Pour the filling mixture into the pastry case and bake for around 35 minutes. The pie filling should be firm but wobbly when you take it out, like a set custard.
It is delicious warm, but would also work well chilled, with some cream or creme fraiche.