Categories: not tried
Ingredients
- 250g shortcrust pastry
- 1 egg white, beaten
- 1 teaspoon vegetable oil
- 500g pumpkin, peeled and cubed
- 100g dark brown sugar
- 50g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- Pinch of ground cloves
- 350ml double cream
Directions
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eheat the oven to 200°C/gas 6.
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Brush a baking sheet with the oil.
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Add the pumpkin and roast for 30 minutes, or until very soft.
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Leave the oven on.
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Put the pumpkin in a sieve and mash, pushing out as much liquid as possible.
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Leave in the sieve to drain and cool.
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Butter a 25cm pie dish.
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Roll the pastry into a 30cm circle.
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Press it gently into the pie dish, folding the edges under.
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Brush with egg white.
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Bake for 10-15 minutes but do not let it brown.
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Push the pumpkin through the sieve.
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When the pastry shell is cool, mix the pumpkin purée with the other filling ingredients and pour in.
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Bake for 50-60 minutes.
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Cover with foil if the edges become too dark.
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When the filling is slightly wobbly in the middle, remove to a cooling rack.
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Serve warm with whipped cream.