Pumpkin Pie Recipe

Did you know that around 18,000 tonnes of pumpkin is wasted every year at Halloween. Instead of throwing it away when you carve your pumpkin, try this delicious recipe from our very own Joe.

Shortcrust pastry (Or you can just use ready made sweet crust pastry instead. But where’s the fun in that?!):

165g plain flour

30g ground almonds

50g caster sugar

120g cold butter (cut into cubes)

pinch of fine sea salt

1 egg (beaten)

1.  In a food processor blitz all the ingredients apart from the egg briefly (no more than 30 secs) until the mix resembles breadcrumbs.

2. While the machine is still running, add the egg and continue to mix until the dough starts to come away from the sides and form a ball. Should only take 5/10 secs. Don’t over mix!

3. Gather up the dough into a ball and dust with flour. Cling film and put into the fridge for at least 4 hours or overnight.

4. When the dough is rested, grease a pastry case well with sunflower oil.

5.  Roll out the dough between two pieces of parchment paper, to about the thickness of a pound coin. Transfer the rolled pastry carefully from the parchment paper to the greased pastry case, making sure the pastry is very loose in the case. Then, working lightly, slowly work the pastry into the case. Remove any excess pastry and prick the bottom with a fork. Cling film and place the pastry case in the fridge for at least 2 hours.

6. In a preheated 180C oven, blind bake the pastry by covering with tin foil and filling with rice. Cook for 15-20mins until there is no grey patches on the pastry. Remove the rice and foil and egg wash,. Return to the oven a cook for another 5 minutes until golden. Place on a cooling rack till cool.

Filling:

750g pumpkin puree

140g light brown sugar

1/2 a nutmeg grated

2 tsp of both ground ginger and cinnamon

2 eggs (beaten)

25g melted butter

175g whole milk

pinch of salt

1. Preheat the oven to 200C

2. Sift the sugar and spices. Whisk the eggs, butter and milk together and combine with the sugar and spice mix. Stir all this into the pumpkin puree.

3. Pour the filling mix into the prepared and cooled tart case. Place on a baking tray and into the oven for 10 minutes. Turn the heat down to 160C and cook for a further 40 minutes or so or until there is only a very slight wobble. Take the pie out of the oven and place on a cooling rack until completely cooled.

And enjoy!  Happy Halloween