CE20_p44_p45_Recipe_Ads 6/8/2009 14:02 Page 1
Recipe Pleasures of the flesh
By Sue Bradley
Don’t throw away delicious pumpkin flesh
when you’re carving Jack-O’-Lanterns for
Halloween: Sue shows how it can be turned
into a delicious pie.
O
NLY one pumpkin grew on my
allotment last year but boy was it a
whopper.
I nurtured it from a seed and the tiny plant survived predatory
slugs, my toddler daughter’s trampling feet and my son’s stray
footballs to produce a beautiful fruit that shone like a bright
orange beacon from a mass of creeping tendrils.
My first success on the pumpkin front has spurred me on to
grow more this year and I have high hopes for a good crop.
NUTTY PUMPKIN PIE
I have planted several seeds in a mixture of
Shortcrust pastry:
soil and well-rotted cow manure and I’m up
8oz/225g plain flour, Pinch salt
on the allotment every night to give them a
2oz/55g butter, 2oz/55g lard, 1oz/25g sugar
good drink of water.
2oz/55g flaked almonds, Cold water
Pumpkin pie is a good old North
Nutty
OR use a pack of pre-prepared shortcrust pastry.
American classic, often made to be enjoyed
at Thanksgiving and Christmas.
PIE FILLING:
I love its spicy, buttery flavour and the fact
Pumkin
1 1/2 lb/675g pumpkin flesh
that my body is stocking up on anti-oxidants,
2oz/55g soft brown sugar, 2 eggs
vitamins A, C, K and E and lots of minerals
1/2 tsp/2.5ml spoon cinnamon plus
every time I eat it.
Pie
a little extra for decoration
In a slight variation to traditional pumpkin
1/2 tsp/2.5 ml spoon salt
pie recipes, I add a few flaked almonds to
1/2 tsp /2.5ml spoon ginger
my pastry and filling because I love their
1/2 tsp/1.25ml mace, 1/2 tsp/1.25ml nutmeg
texture and nuttiness.
1/2 pint/150ml single cream
Recipes for pumpkin pie usually
Recipe by 1/2 pint/150ml milk
recommend roasting the flesh on the skin but
Sue Bradley
1oz/25g castor sugar for decoration
last year I made my first batch of pies from
2oz/55g flaked almonds
the pumpkin that was discarded when the
children were making Jack-O’-Lanterns.
Picture by
Sarah Standing
A piece of foil over the top of the roasting
Method
tin made sure none of the moisture was lost.
Sift the flour and the salt and rub in the fats until the mixture looks like
breadcrumbs and add 2oz/50g flaked almonds and 1oz/25g sugar. Slowly
I went on to make a second batch of pies
add tablespoons of cold water to the mixture until it comes together as a firm dough.
– and a big vat of soup - from the roasted shell of the Jack-O’-
Place the wrapped pastry in the fridge for about 30 minutes to relax.
Heat the oven to 180˚C/350˚F or gas mark 4.
Lantern. I told you it was a whopper!! Remove any seeds from the pumpkin flesh and place it in a roasting tin.
Place foil over the tin if the skin has been removed or place the pumpkin skin side up
if the skin is still intact.
Roast it until the flesh is tender – normally about an hour and then place the flesh in
a blender (remembering to remove any remaining skin!)
Turn up oven heat to 200˚C/400˚F/gas mark 6.
Line a large flan ring or individual rounds with the pastry and bake blind – using a
piece of greaseproof paper and some dried peas or clay beads - until completely
cooked.
Turn up the heat again to 230˚C/450˚F or gas mark 8.
Mix the roasted pumpkin with the ingredients for the filling, other than the castor
sugar and extra cinnamon for decoration, and beat well.
Place half a saucepan of water on the hob and heat until it simmers. Place the bowl of
pumpkin filling over the water and stir until it is thick.
Pour slightly cooled pumpkin filling into the pastry ring(s). Mix together the decorative
castor sugar and cinnamon and sprinkle over the top. For a Jack-O’-Lantern face
create a template from greaseproof paper and sprinkle the sugar and cinnamon
through the holes.
Bake for about 12 minutes until the top of the pie is slightly browned.
Serving suggestion: whip together double cream, cinnamon and castor sugar, to taste,
and serve with the pie.
44 COTSWOLDESSENCE | SEPTEMBER ~ NOVEMBER 2009
www.cotswoldessence.co.uk
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