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Pumpkin pie
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Total Time:
40 minutes
40 minutes
Butternut squash replaces pumpkin for easier accessibility and equal deliciousness.
Ingredients:
- 500 g ready-made dessert pastry
- 1 large butternut squash quartered and seeds reserved
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 4 tablespoons maple syrup
- 6 tablespoons caster sugar
- 3 large free-range eggs beaten
- 200 ml double cream
Instructions:
- 1. Preheat the oven to 200ºC/400ºF/gas 6. Roll out the pastry until it's as thick as a pound coin. Line a 22cm loose-bottomed tart tin with the pastry and bake it blind for 20 minutes. Set aside. 2. Arrange the squash in a baking tray. Sprinkle with nutmeg, ginger, and cinnamon, then drizzle with maple syrup. Cover the tray tightly with double-layered foil and bake for 45 minutes until soft. Reduce the oven temperature to 180ºC/350ºF/gas 4. Let the squash cool, then scoop out the flesh, aiming for about 600g. Remember to scrape out any bits in the tray along with the maple syrup. 3. Puree the cooked squash flesh in a food processor until smooth. Transfer to a bowl. Mix in 2 tablespoons of sugar and the eggs. Stir in the cream. Fill the cooled tart case with the mixture and bake for 45 minutes. 4. While the tart bakes, clean the squash seeds, dry them, and lay them flat on a tray. Sprinkle with the remaining sugar, then put them in the oven with the pie during the last 10 minutes until crispy. 5. Take the tart out of the oven. Sprinkle with the seeds once it's cool. Serve with cream or ice cream if you're feeling indulgent.