Pumpkins aren’t just for carving! Get down to your local farm shop and get some seasonal pumpkin in for a great Sunday lunch dessert, smaller denser fleshed pumpkins are better for eating, leave the huge ones for carving!
- 500g plain soft flour
- 250g unsalted cold butter, cubed
- 180g caster sugar
- Pinch of salt
- 2 whole eggs.
- 1 egg beaten.
- 300g pumpkin, peeled and chopped into large chunks
- 300g squash, peeled and chopped into large chunks
- 3 whole eggs
- 110g light soft brown sugar
- 70ml milk
- 50ml single cream
- Pinch of sea salt
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- 1/3 tsp ground nutmeg
- 1/3 tsp ground cloves
- Make the sweet pastry by combining the sugar and egg yolk, then add the butter and, using a wooden spoon, mix until it starts to come together. Add the sifted flour and rub together, then knead into a dough. Chill for 30 minutes.
- Remove the pastry from the fridge and give it a quick knead to soften, then using a rolling pin, roll pastry to roughly the thickness of a pound coin and carefully line a 21cm loose bottomed tart case, either fluted or straight sided. Fold the over hanging pastry down the outside of the tin, but do not be tempted to trim it flush with the top of the tart case, you want a surplus of pastry to allow for any shrinkage and over colouring when cooked. Place the lined case in the freezer for 20 minutes.
- Make the pie filling by roasting the squash and pumpkin together, in the oven at 180c for 20-30 minutes, until soft and lightly coloured. Remove from oven and blitz with a stick blender or in a table top blender until totally smooth. Turn the oven down to 170c
- Remove the tart case from the freezer and line with parchment or catering quality clingfilm and fill with rice/baking beans or coins and blind bake for 15-20 minutes in the hot oven (170c)
- When the pastry is no longer wet in the middle, remove the baking beans etc and place the case back in the oven for another five minutes until the pastry is fully cooked, but not too coloured.
- Brush the inside of the case with the beaten egg and rebake for 2-3 minutes until the egg glaze is shiny and cooked. Remove from the oven. Turn the oven temperature down to 160c
- The squash and pumpkin will have lost a large amount of water in the cooking process, you should have roughly 400g of puree, if you have any more it can be frozen or used for soups etc.
- Add the sugar to the puree and whisk until smooth.
- Add the eggs, milk, cream and spice to the puree and whisk until smooth. Fill the blind baked case with the mixture and cook in the oven at 160c for 30 minutes or until the mix is set, but still very soft in the centre.
- Remove from the oven and leave to cool on a wire rack.