Another great use for pumpkin is to
make pie. Here is a frightfully good
pumpkin pie recipe:
750g/1lb 10oz pumpkin or butternut
squash, peeled, de-seeded and cut into
chunks 350g/12oz sweet shortcrust pastry
plain flour for dusting board
140g/5oz caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g/1oz butter, melted
1 tbsp icing sugar
1. Put the pumpkin in a large saucepan, cover with water and bring to the boil, simmer for 15 mins or until tender. Drain the pumpkin and leave to cool.
2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and blind baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden. Remove from the oven and allow to cool slightly.
3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
If you have any apples left over make
some sticky sweet toffee apples
8 Granny Smith apples
400g/14oz golden caster sugar
1 tsp vinegar
4 tbsp golden syrup
1. Place the apples in a large bowl and cover with boiling water to remove any waxiness or residue which may prevent the toffee from sticking. Dry the apples and remove the stalks. Push a stick into the stalk end of each apple and put the apples on a piece of baking parchment.
2. Tip the sugar into a pan along with 100ml water heat gently. Cook for about 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place