It’s time to carve the Jack o’ Lanterns for the kids. But don’t waste that flesh!!! We’ve already a couple of pumpkin ideas on the EatBy Blog:
But here’s a delicious Pumpkin Pie to sweeten the celebrations.
- Ready made sweet short crust pastry or make it yourself if you’re a pastry demon.
- 450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
- 2 large eggs plus 1 yolk (use the white for another dish)
- 75g/3oz soft dark brown sugar
- 1 tsp ground cinnamon
- ½ level teaspoon grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 275ml/10fl oz double cream
- Juice of 1 cursed Beetroot
- Bat wings and frog’s eyeballs are optional but substantially detract from the taste.
The pastry case
Line a 9 inch pie tin with the rolled out pastry and blind bake it for 20 minutes at 200 deg C.
(search blind baking if you don’t know what it is – Google )
- Use a serving spoon to scoop out the pumpkin flesh and place it on a foil covered baking tray. Cover with more foil and roast until tender (about 25 mins).
- When the flesh is tender transfer it into a large sieve and let it cool before squashing any excess liquid out.
- Shove the squished flesh into a blender and roar with evil laughter until pureed.
- Gleefully whisk the eggs and milk together in a big cauldron.
- Stick the sugar, spices and the cream in a pan and cackle madly as you bring it to a simmer while stirring everything together.
- Pour the gory concoction into the eggs and milk whisking it again briefly.
- Now thoroughly whisk in the pumpkin pureé until it has the consistency of putrid bile.
- Now’s the time to add the optional bat wings and frog’s eyeballs.
- Fill the pastry base with the filling and bake it for 35 to 40 minutes at 180C/350F/Gas 4. When ready it’ll be puffy at the edges and podgy in the centre.
- Serve warm or chilled with crème fraïche or whipped cream. For fun mix some beetroot juice (or food coloring) into cream to make it enticing to little monsters.
Not got the EatBy App yet?