Kitchen Magick // Pumpkin Pie

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. 

Enjoy!