Traditional pumpkin pie
- 1 small pumpkin or medium butternut squash
- 1 tbsp sunflower oil
- 300g ready-made shortcrust pastry
- Flour, for rolling out
- 1 level tsp ground cinnamon
- 1 level tsp ground ginger
- ¼ tsp ground nutmeg
- 75g soft brown sugar
- 4 tbsp maple syrup
- 2 large eggs
- 200ml whipping cream
Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the pumpkin in half and scrape out the seeds and fibres. Brush the cut sides with sunflower oil and put the pumpkin cut side down in a roasting tin lined with foil.
Cook in the oven for about 1 hour or until the flesh is really soft. Leave until cool then scoop out the flesh and whizz it in a blender or food processor. Reserve 275g for the pumpkin pie filling and freeze the rest to use in other recipes.
Increase the oven to 200C/180C Fan/Gas 6. Roll out the shortcrust pastry on a floured surface and use to line a 23cm flan tin. Prick the base with a fork. Lay a piece of foil inside the pastry case and weigh it down with dried beans or rice. Bake for 10 minutes, then remove the foil and beans and bake for another 5 minutes.
Put 275g pumpkin purée in a bowl and stir in the cinnamon, ginger, nutmeg, sugar and maple syrup.
Lightly beat the eggs and add to the pumpkin purée, with the whipping cream. Stir until evenly mixed.
Pour into the pastry case and bake for 40 minutes, or until lightly set. Cool for at least 20 minutes and serve warm. This pie also tastes equally delicious when it’s served cold.