Spicy A-Pumpkin’s-Not-Just-For-Halloween Pie
Now, who doesn’t think of pumpkins when they think of Halloween? Most of us prefer to hollow them out, stick a candle in and pop them in the window to ward off the evil spirits. I, however, much prefer them in this spicy-sweet autumny pie. If you cannot get hold of a pumpkin for some reason this recipe works just as well with butternut squash – or most other varieties of squash, if I’m honest! And it really isn’t just for All Hallows’ Eve; it’s a fantastic flavour that really captures this time of year for me – yes, I was incredibly addicted to the Starbucks Spiced Pumpkin Lattes too! You can buy canned pumpkin puree but I think – as in most cases – fresh is best! Be brave! Enjoy!
140g caster sugar
1 tbsp ginger
1 tbsp cinnamon
1 tsp mixed spices
1 tsp freshly grated nutmeg
2 eggs (beaten)
25g butter (melted)
350g shortcrust pastry
Icing sugar and cinnamon (for dusting)
1.Preheat oven to 180°.
2.Scrape the seeds and pith out of the pumpkin and carve into slices. Place the slices in a microwavable bowl and put on a high heat for 15 minutes until tender. Set aside and leave to cool.
3.Grease a 9” pie tin.
4.Roll out your pastry until it’s about the thickness of a pound coin. Place into tin, cover with greaseproof paper and fill with baking beads (or uncooked rice if you don’t have any beads). Leave to settle for ten minutes before popping in the oven. Bake for fifteen minutes, then take off the greaseproof paper and beads and bake for a further ten minutes until the pastry is a nice golden brown.
5.Once the pumpkin has cooled, drain the excess water and pop into a blender. Blitz it until it’s a thick, smooth pulp.
6.Mix together the ginger, nutmeg, mixed spice, cinnamon and sugar.
7.In a separate bowl beat your eggs and add in the milk and butter then combine this with the pumpkin and finally your sugar and spices. Mix together until all combined.
8.Pour into pie shell and bake for 50/60 minutes until the filling is almost set and kind of wobbly.
9.Wait to cool and combine 2 tbsp of icing sugar with 1 tbsp of cinnamon and dust over pie before serving – delicious!