PUMPKIN PIE

Happy thanksgiving to all those celebrating!

Here’s a collaboration with @puntarelle_co

Definitely worth having a go at and using a fresh pumpkin as opposed to the canned variety typically used.

We’ve used a Crown Prince pumpkin, with it’s glorious silvery blue skin and vibrant flesh, it is sweet, rich and creamy. You could use any other pumpkin or even a butternut squash, but it’s worth investing in a bit of luxury for this comforting desert.

Makes 8 portions

750g Crown prince pumpkin
375g Shortcrust pastry
140g Caster sugar
1/2 tsp Salt
1/2 tsp Nutmeg, freshly grated
3/4 tsp Cinnamon
2 Eggs, beaten
25 g Butter, melted
175ml Whole milk
300ml double cream

1. Cut pumpkin into smallish chunks, 3-4cm should do it. Put pumpkin in a pan cover with water and put on to boil until soft, this should take about 10-15 mins.
2. Preheat your oven at 180 degrees.
3. Line a 24cm tart tin with baking paper, roll your pastry out and put in the tart tin, cover with a
layer of baking paper and fill with baking beans. Try to leave some pastry overhanging at the edges, you can tidy this up later. Put in oven for 15 minutes. Remove the beans, put back in oven for another 12 minutes or until slightly golden.
4. Once the pumpkin has cooled push it through a sieve into a bowl or just blitz in a food processor until the puree is smooth.
5. Combine sugar, salt, nutmeg and cinnamon. Mix in beaten egg, melted butter and milk then add to pumpkin, stir to combine.
6. Pour into the tart case and cook until the filling has set, this should take 35-40 minutes.
7. Cool and then dust with cinnamon to finish. Serve with some freshly whipped double cream.