Pumpkin Pie

When you're carving out those pumpkins this Halloween, never throw away that flesh. Sweet and veratile, it can be used in so many dishes, from curries and tagine to soups and cakes.

This is very much a classic pumpkin pie, beloved of all Americans at this time of the year. It's a bit like a custard tart with that lovely, earthy and sweet pumpkin flavour in the background.


Ingredients
400g shortcrust pastry (To make your own, mix 200g plain flour and 20g margarine or butter together in a bowl using your fingertips until they resemble breadcrumbs. Beat two eggs and then gradually add and stir until it all comes together. Roll into a disc and place in the fridge for an hour or two).
500g pumpkin flesh, roughly chopped
100g soft brown sugar
1 tsp mixed spice
2 eggs, beaten
30g melted butter or margarine
150ml whole milk (nut or soya milk will work too)

1 - Place the pumpkin flesh either into a steamer or in a pan with a little water. Boil/steam for 15 minutes until soft. Drain then blend into a fine puree.
2 - Pre-heat the oven to 180C/160C Fan/GM4.
3 - Grease a springform flan dish. Roll out the chilled pastry and then line the flan dish, pressing firmly into the corners. Cut off any excess but leave a little for shrinkage, then prick a few times with a fork. Line with greaseproof paper, fill with baking beans and blindbake for 15 minutes. Remove the paper and beans and then bake for a further 10 minutes. Remove and then neaten off the edges with a sharp knife.
4 - In a large mixing bowl, add the pumpkin puree, sugar, mixed spice, eggs, melted butter and mil. Whisk together thoroughly then carefuly pour into the cooked pastry. Cook on the middle shelf for 40-50 minutes, until golden brown and still retaining a very slight wobble in the middle. Remove and allow to cool.
5 - Mix together a little icing sugar and cinnamon and then sieve over the top before serving.