Happy Halloween! Have you carved your pumpkin and don’t want to waste the flesh? Read on for this traditional pumpkin pie recipe…
I love carving a pumpkin for Halloween. It’s an added bonus that the flesh you remove can be made into a delicious spiced pudding for those chilly Autumn evenings.
This is such an easy pudding to make. If you have a food processor, you can do it all in one.
You can make all the components in advance. Making the filling in advance allows the flavours of the spices to infuse the pumpkin. I usually make the filling the day before, cover in cling film and leave overnight in the fridge.
Pumpkin pie freezes well for up to 3 months. Thaw it overnight in the fridge.
I have adapted this recipe from Stokely’s canned pumpkin which I got from a Canadian relative.
- sweet shortcrust pastry case, 25cm diameter
- 450g pumpkin
- 200g dark brown sugar
- ½ tsp salt
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- 2 large eggs
- 275ml double cream
1. Make the pastry. Roll out the chilled pastry on a lightly floured surface to a large circle about 3mm thick. It may crumble on the first roll, just press together into a ball and start again. Use this to line your tart tin. I slide the flat base of my loose-bottomed tart tin underneath then fold the edges in to lift it up and into the tin. Put the tart tin on a baking tray. Leave the extra pastry hanging over the edge of the in. I use a little bit of the extra pastry to push the pastry into the corners of the tin. You are more likely to make holes in it if you use your fingers. Put the lined tin into the fridge for 15-30 minutes. Heat your oven to 160°C fan/180°C.
2. Cut the top off your pumpkin and scoop out the seeds (you can clean these and roast them for a healthy snack). Remove as much of the flesh as possible – I find a sturdy ice cream scoop quite helpful with this. If you don’t plan to carve your pumpkin, just cut off the skin. Cut the pumpkin flesh into rough chunks. Alternatively, you can use canned pumpkin.
3. Put the pumpkin chunks into a saucepan, cover with water and bring to the boil. Simmer for around 20 mins or until tender. You need to remove as much water as possible from the pumpkin. I usually mush mine around in a sieve. Allow to cool.
4. Once the pastry is chilled, prick the base all over with a fork. This helps release any trapped air which causes the pastry to rise up. Line the pastry case with baking parchment, pour in baking beans and bake blind for 20-25 minutes until the pastry is golden brown at the edges. Cut off the rough edges with a sharp knife.
5. Once the pumpkin is cool, blend in a food processor with the rest of the ingredients until smooth. Alternatively, mash the pumpkin by hand to create a pureé, add the sugar, salt and spices and blend well together. Beat the eggs and add the cream. Gradually add to the pumpkin mixture until smooth.
6. Pour the filling into your pastry case and bake for 35-40 minutes. The edges will puff up and the middle should have a slight wobble.
Delicious served warm, with cream.