(above) pastry base, ready for the oven!
see previous blog for recipe...
So...now for the filling....
450g / 1lb prepared pumpkin flesh (no skin and cubed)
2 large eggs plus 1 egg yolk
3oz / 75g soft dark brown sugar
1tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
300ml double cream
Pre-heat the oven to gas mark 4.
Dice the pumpkin into small(ish) cubes and steam for 15 minutes or until completed soft and easy to mash. Drain any excess water and mash to a puree.
In a large mixing bowl lightly whisk the eggs for 2 minutes.
Put the cream, sugar, cinnamon, nutmeg, allspice, cloves and ginger in a pan over a medium heat. Bring the ingredients to a simmer, whisking as it thickens into a delicious and glossy mixture! Whisk and simmer for 2-3 minutes until all ingredients are combined and smooth.
Pour the contents of the hot pan into the eggs and whisk again briefly. Using a spatular bring the ingredients together and mix well for 3-4 minutes. Add the pureed pumpkin and mix well.
Pour the mixture into your pastry case (which should still be in the tin) and place in the middle shelf for 35 minutes. At this point the pumpkin should be puffed up around the edges.
Remove from the oven and served either warm or cold with cream or ice cream! xx
(above) fresh out the oven
(above) with a few extra leaf additions made with the left over pastry