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Pumpkin & stem ginger pie
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Serves: 6 - 8
750g pumpkin, peeled, seeded and cut into large wedges
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground ginger
100g soft light brown sugar
250g frozen Cooks’ Ingredients Shortcrust Pastry, thawed
170ml double cream
2 large Waitrose British Blacktail Free Range Eggs
Grated zest of ½ lemon
2 pieces stem ginger, finely chopped
1. Preheat the oven to 180°C, gas mark 4. Arrange the pumpkin in a baking dish so that it fits neatly and scatter with the cinnamon, nutmeg and ginger, and half the sugar. Dot with butter and bake in the oven for 50 minutes until the flesh is tender.
2. While the pumpkin is cooking, roll out the pastry and use to line a 20cm deep loose-bottomed flan tin. Chill for 15 minutes then bake blind for 15 minutes using baking beans or dried pulses.
3. Purée the pumpkin and any juices from the dish with the cream in a blender or processor. Beat the eggs with the remaining sugar and the lemon zest until pale then fold in the pumpkin purée and stem ginger. Pour into the flan case and bake for 45-50 minutes until just set and golden. Serve warm or chilled with thick cream.
Typical values per serving: