Pumpkin & stem ginger pie

Name: Pumpkin & stem ginger pie
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 750 g pumpkin, peeled, seeded and cut into large wedges; 1 tsp ground cinnamon; ½ tsp nutmeg, grated; ½ tsp ground ginger; 100 g soft light brown sugar; 25 g butter; 250 g frozen Cooks’ Ingredients Shortcrust Pastry, thawed; 170 ml double cream; 2 large Waitrose British Blacktail Free Range Eggs; ½ Grated zest of lemon; 2 cm stem ginger, finely chopped

An indulgent, lightly spiced pumpkin pie, perfectly complemented with fiery stem ginger.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook1 hr 45 mins
Total time2 hrs 5 mins

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Ingredients

750g pumpkin, peeled, seeded and cut into large wedges
1 tsp ground cinnamon
½ tsp nutmeg, grated
½ tsp ground ginger
100g soft light brown sugar
25g butter
250g frozen Cooks’ Ingredients Shortcrust Pastry, thawed
170ml double cream
2 large Waitrose British Blacktail Free Range Eggs
½ Grated zest of lemon
2 cm stem ginger, finely chopped

Method

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.
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.
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.