Recipe Index

Ingredients

• sweet shortcrust pastry case (or a packet of ready made sweet shortcrust pastry with 1½ oz crushed pecans mixed in)
• 1 lb prepared weight pumpkin flesh, peeled and cut into 1 in chunks
• 2 large eggs plus 1 yolk (use the white for another dish)
• 3 oz soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 10 fl oz double cream

Method

1. Heat the oven to 400°F and prepare the case: either use a shop-bought sweet shortcrust case 9 inches across and 1½ inches deep, or roll out pastry — plain, or with crushed pecans mixed in — and line a 9 inch pie plate with it, then bake it blind for 20 minutes.
2. Lay the pumpkin chunks on a baking tray, cover them with foil, and roast them for 20 to 30 minutes until tender.
3. Press the cooked pumpkin through a coarse sieve to extract excess water, let it cool, then blend it in a food processor or mash it by hand to a smooth purée.
4. Whisk the two whole eggs and extra yolk lightly together in a large bowl.
5. Heat the brown sugar, cinnamon, nutmeg, allspice, cloves, ginger and double cream in a pan to simmering point, whisking them together.
6. Pour the hot spiced cream over the eggs, whisk briefly, then add the pumpkin purée, still whisking, until everything is thoroughly combined.
7. Lower the oven to 350°F, pour the filling into the pastry case, and bake the pie for 35 to 40 minutes until it puffs around the edges but still feels slightly wobbly in the centre.
8. Cool the pie on a wire rack and serve it warm or chilled.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data