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  • Seasonal local food recipe No 119: Pumpkin pie

    Posted on October 28th, 2011 Trish No comments

    If you’ve carved out your pumpkin for Hallowe’en and you want a change from making soup with the flesh, why not try this recipe for Pumpkin pie from Sarah Raven’s Garden Cookbook. She claims it’s the best pumpkin pie she’s ever tasted.

    Alternatively, try Camel CSA’s Pumpkin and apple curry or some of the other recipes linked to from that page.

    Serves 6
    Preparation: about an hour
    Cooking: 55 minutes

    Ingredients
    For the pastry:
    50g butter
    100g plain flour
    1 egg yolk, beaten
    icing sugar for dusting

    For the filling:
    450g pumpkin flesh, cut into chunks
    100g soft brown sugar
    pinch of salt
    ½ tsp ground cinnamon
    ½ tsp ground ginger
    ½ tsp freshly grated nutmeg
    1 tbsp honey
    grated zest of 1 lemon and juice of ½ lemon
    grated zest of 1 orange and juice of ½ orange
    3 eggs, beaten

    Method
    To make the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and just enough very cold water to gather it into a ball. Roll out the pastry and line a 20cm loose-bottomed flan tin. Chill in the fridge for 30 minutes.

    Preheat the oven to 180C/gas mark 4. Prick the bottom of the tart with a fork, cover with greaseproof paper and weigh this down with some rice or baking beans. Bake the pastry case blind for about 20-25 minutes. Take it out of the oven, but leave the oven on, and let it cool slightly, then remove the rice or beans and paper.

    Meanwhile make the filling. Having removed its seeds, steam the pumpkin until tender. Put the pumpkin and all the remaining ingredients except the eggs into a food processor and puree until smooth. Add the eggs and blend. Pour into the pastry case and bake for 55 minutes, until a skewer comes out of the centre clean. Allow to cool and dust with icing sugar.

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