Serves: 4 (adults) + 4 (kids)
Prep: 25 mins
Cook: 11/4 hours
The zingy orange zest in our pumpkin pie makes it all the more perfect. We like to eat it all snuggled up under a blanket, or dressed up as a witch or a monster – the choice is yours!
What you need
- 300 g/10½ oz ready-made shortcrust pastry
- Flour, for dusting
- 1 kg/2 lb 4 oz pumpkin, peeled, deseeded and cut into small cubes
- 100 g/3½ oz light muscovado sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Grated rind of 1 orange
- 2 eggs
- 4 tablespoons double cream
Scraping the seeds from the flesh of the pumpkin is a perfect job for little hands. Quarter the peeled pumpkin, give your little ones a spoon and get them scraping away.
Did you know?
Baking beans are little ceramic balls used to ‘blind bake’ a pastry case (that is, without its filling). If you don’t have baking beans, you can use dried lentils or dried beans instead.
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Roll out the pastry to 5 mm/½ inch thick on a lightly floured surface and use it to line a 24-25 cm/9½-10 inch loose-based tart tin. Cut out a 35 cm/14 inch circle of baking parchment and press it into the pastry case and up the sides, then fill with baking beans (see box, below). Place the tin on a baking sheet and bake in the oven for 20 minutes until the pastry is just starting to colour. Remove the beans and paper and return the case to the oven for a further 5 minutes until the pastry is golden.
3. Meanwhile, steam the pumpkin for 20 minutes or until just tender. Tip it into a food processor and whiz until smooth. Add the sugar, ginger, cinnamon, orange rind, eggs and cream and blend again until completely smooth.
4. Pour the filling into the pastry case and carefully transfer the tart to the oven. Bake for 45-50 minutes, or until the filling is just set. Serve warm or cold on its own or with single cream or vanilla ice cream.
This recipe is taken from Ella’s Kitchen The Big Baking Book, published by Hamlyn, £14.99, Hardback.