Categories: Pudding

Ingredients

• Pumpkin pulp:
• Either tin of pumpkin puree or De-seed pumpkin, cut up and bake at 180c for 45mins. Scrape out pulp.
• Pastry:
• 175g flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp baking powder
• 75g unsalted butter
• 1 egg yolk
• 3-4 tbsp double cream
• Filling:
• 450g pumpkin pulp
• 2 large eggs
• 75g soft brown sugar
• 4 tbsp golden syrup
• 225ml double cream
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

Directions

1. Pastry: Sift flour, salt, sugar and baking powder into mixing bowl. Cut butter into small pieces and rub into the mixture until it acquires texture of oatmeal.

2. Blend egg yolk and cream together and stir into flour mixture with a fork.

3. Turn dough out and knead for 10 secs to blend.

4. Wrap dough in cling film and put in fridge for 30 mins.

5. out and line 9.5 – 10 inch pie dish. Prick base with a fork and fill centre with greasproof paper weighed down with beans.

6. Put in fridge for 15 mins then blind bake for 15 mins at 200c. Allow to cool.

7. Pie: Mix all filling ingredients together. Pour into pie case and bake for 40 mins at 190c or until filling has set.

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