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Seed Swap - Herefordshire

Pumpkins are not just for carving

Pumpkin Pie Recipe

1 small pumpkin (to make 15 oz / 425g of puree
9 inch/23 cm sweet pastry case
2 eggs + 1 yolk
4oz/ 75g soft dark brown sugar
1 tsp ground cinnamon
½ level tsp freshly grated nutmeg
½ tsp ground allspice
¼  tsp ground cloves
½ tsp ground ginger
10 fl oz/ 275 ml double cream

Cut your pumpkin in half with a serrated knife and scrape out the seeds and stringy orange bits with a spoon. Cut the pumpkin into quarters and steam for 20 – 30 minutes in a large saucepan with a lid or in the microwave in a suitable dish with a lid and little water in the bottom. The flesh will be soft enough to scrape from the skin and mash to a puree or whizz it with a blender to make it really smooth.
Heat the oven to 190 deg C
Lightly whisk the eggs in a bowl. Add the other ingredients, stir to combine and pour into the pastry case, bake for 40-45 minutes. The filling should be puffed up around the edges and the centre of the pie should still look wet and wobbly. Serve warm or cold with a dollop of whipped cream.

One Response to “Pumpkins are not just for carving”

  1. suzanne - said:

    We hope that all our pumpkin-growing schools have some pumpkins to show for their efforts. Don’t worry if they are not very big. The variety ‘New England Pie’ is a small pumpkin, about the size of a football, and is chosen for flavour and because it cooks to a smooth puree – Perfect for soups and pies. We hope to see you all on 23rd October at 11.00am in High Town for the weigh-in and prize-giving