I love pumpkin pie - which is not a pie but a tart....this recipes uses alot of pumpkin - and pumpkin is full of ACE vitamins so it must be good for you (!!). If you don't do gluten, or can't be bothered to make the pastry, then try the pumpkin pieless recipe.
1 lot of half wholemeal pastry
1 lb of cold, cooked pumpkin pulp, that has been strained of excess liquid
4oz muscovado sugar
5 fl oz single cream
1/2 tsp ground ginger
1/2 tsp mixed spice
1 tsp ground cinnamon
Push the pastry into a large flan dish, as described, and then blind bake it until the pastry is just firm. I usually do this in the oven as it warms up in the summer (when we have the rayburn turned off, unless we are baking something).
Meanwhile, prepare the filling, bung everything into a food processor and blend well. When the pastry is ready, pour the filling into the pastry case, put back into the oven and cook until it has set, at 130 C ish..
When cooked, remove from the oven then allow to cool, before chilling in the fridge. Serve with clotted cream!
©colour it green 2007