This is a classic recipe for both Halloween and Thanksgiving - in fact it's a great autumn recipe for a very versatile vegetable and it's really easy to make. Florame's recipe has the added twist of using nutmeg essential oil and ginger essential oil to really give this pie some lovely warm flavours.
For the shortcrust pastry base I'd recommend you buy a ready made one from the supermarket which you can just roll out.
Equipment
Large knife
Spoon
Blender
Steamer
20cm/8in pie dish
Large bowl
Ingredients
500g/1lb pumpkin flesh
200g/70z shortcrust pastry
2 eggs, beaten
100g/4oz caster sugar
4tbs milk
Instructions
Preheat your oven to 220C/425F/Gas mark 7. Cut the pumkin into slices removing any seeds and cottonwoolly type inside strands and cut away the outer skin. Then chop in to 2.5cm/1inch pieces & steam over a pan of boiling water for approx 15-20mins until tender. Drain thoroughly then puree in the blender.
Roll out the pastry and line the pie dish. Trim the excess off the sides so it looks neat & turn the excess into leaves to decorate the top of the pie.
Beat the eggs with the sugar then add the pumkin puree milk and the 2 drops of essential oils. Mix thoroughly then pour into the pastry case. Pop in the oven for 15 minutes then reduce the temperature to 180C/350F/Gas 4 and bake for a further 30mins or until the filling is set.
Serve up warm with either cream or ice cream. Gorgeous!
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