Pumpkin pie

This is what we made from that pumpkin we were cutting up in yesterday's post. I do love pumpkin pie, and it feels so perfect to be eating at this time of the year, warm and rich and full of spices, and of course those rustic Autumn colours.
My pumpkin patch didn't do too well this year, we only harvested two little pumpkins, so I kind of wanted to make something special with them, rather than just roasting or boiling them.
The recipe I used is below, incase you'd like to make one too.

:: Pumpkin pie ::

Filling:

- 900g pumpkin (approx)

- 2 large eggs

- 75g brown sugar

- 4 Tbsp golden syrup

- 1 cup double (or thickened) cream

- 1 tsp cinnamon

- 1/4 tsp nutmeg

- 1/4 tsp ginger

- 1/2 tsp salt

Pastry:

- 1 3/4 cup flour

- 1/2 tsp salt

- 90g diced butter

- 1 egg yolk

- cold water

For pastry, whizz butter, flour and salt in food processor, add egg yolk and then enough water to form a ball. Chill for 30 mins.

Boil pumpkin in water till tender, drain, mash, and put in a sieve over a bowl so all the water drips out.

Roll out pastry and put into a greased pie dish, prick base and chill another 15 mins. Cover with baking paper and top with beans or rice. Blind bake for 10 minutes at 200 c, then remove rice and paper and cook another 5 minutes.

Mix pumpkin, eggs, sugar, golden syrup, cream, spices and salt and pour onto pastry.

Lower oven to 190 c and cook 4o minutes or until set.

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And then out of the leftover pastry, the kids made some little apple pies to eat for afternoon tea :)

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