For those of us who have grown up in Ireland, we would be forgiven for believing a pumpkin’s sole purpose on this earth is to be carved up into a terrifying or hilarious face once per year. Yet we know that we can have our pumpkin and eat it too. From pumpkin soup to risotto, roasted to pureed, there is a whole world of pumpkin deliciousness out there waiting for us to explore. And so, in the spirit of Halloween, here’s our latest trick to make yourself a delicious treat in this Perfect Pumpkin Pie.
Enjoy x
What you need:
750g of pumpkin, peeled and cut into chunks
500g of sweet shortcrust pastry
175g of muscovado or demerara sugar
1 tsp of ground ginger
1 tsp of cinnamon
1 tsp of nutmeg
Pinch of salt
2 eggs
140ml of double cream
10-12 whole pecans
22cm tart tin
What to do:
Place the pumpkin into a simmering pot for 15 minutes or until soft
Transfer to colander and leave to cool
Dust your surface with flour and roll out the pastry to approximately half a centimetre in width
Lightly brush your tart tin with butter and gently place the pastry, allowing some overhang
Chill for 25 minutes
Heat oven to 180C (160C fan or gas mark 4)
Line the pastry with baking paper and baking beans and bake for 15 minutes
Remove baking paper and beans and cook for a further 10 mins or until the pastry is golden
Allow to cool
Reduce the oven to 160C
Blend the pumpkin, sugar, eggs, cream and spices until smooth
Pour the filling on top of the pastry, top with pecans and bake for 1 hour
Remove from tin and allow to cool before serving
Dust with icing sugar and serve with whipped cream