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Sweet Pumpkin Pie Recipe

What better way to sneak vegetables into your children than under the guise of a pudding! My 3 year old is particularly partial to this! Below is James Martin’s recipe taken from his brilliant “Desserts” book – clicking the picture below will take you to Amazon where you can buy a copy.

Pastry Ingredients:

175g plain flour

10g icing sugar

pinch salt

75g butter softened

40g pecans whizzed in the blender

1 large egg yolk

1 egg white beaten

For the pastry, sift the flour, icing sugar and salt into a large bowl. Add the butter and, using your fingertips, gently rub it itno the flour. When the mixture is crumbly, add the chopped nuts, then sprinkle in 1-2 tsps water and the egg yolk. Bring the pastry together (you may need more water) to make a smooth dough that will leave the bowl clean. Rest in the ridge for 30 minutes.

Filling Ingredients:

450g (prepared weight) pumpkin flesh, cut into 2.5cm chunks

2 large eggs

1tbsp molases

75g soft dark brown sugar

1tsp ground cinnamon

1tsp freshly ground nutmeg

1/2 tsp ground all spice

1/2tsp cloves

1/2 tsp ground ginger

275ml double cream

Cook the pumpkin in a steamer for 15-20 minutes, or until tender. Transfer to a blender and roughly puree.

Pre-heat the oven to180C/350F/Gas mark 4. Lightly grease a23cm, 4cm deep, loose bottomed, fluted tart tin.

Remove the pastry from the fridge androll out on a floured surface. Transfer it, rolling it over the pin to the tin. Press lightly all over the base and sides of the tin, easing any overlapping pastry backdown the sides. Trim, leaving 5mm above the rim of the tin.

Prick the base all over with a forkand brush the pastry with the reserved egg white. Bake on a baking tray for 20-25 minutes until crisp and golden. (Check after 10 minutes – if the pastry has risen in the centre, prick it a few times and press it down again.)

For the filling, lightly whisk the eggs and extra yolk together in a large bowl. Place the molasses into a saucepan and heat gently. Add the sugar, spices and cream, then bring it up to simmering point, giving it a whisk to bring everything together. Pout it over the eggs and whisk again briefly. Add the pumpkin puree, still whisking to combne, then pour the filling into a jug.

When the pastry case is ready, remove it from the oven. Pour half the filling in, then return the tart to the oven and, with the shelf half out, pour in the rest of the filling. Slide the shelf back in. Bak the pie for 35-40 minutes, or until puffed up round the edges but still slightly wobbly in the centre. Place the tin on a wire coolingrack. Serve chilled with creme fraiche.