The Mother Of All Pumpkin Pies

THE MOTHER OF ALL PUMPKIN PIES

Halloween is approaching, Thanksgiving is approaching, and therefore Pumpkin Madness season is riding their tailcoats and turning everyone into orange veggie lovers. Lattes, pies, donuts – everything can be flavoured by the trusty Pumpkin.

Everyone goes a little pumpkin crazy this time of year, especially in the Northern Hemisphere (I’m looking at you America..). After you’ve carved out the inside of a pumpkin, why not put it to good use and make the Mother Of All Pumpkin Pies?

HERE’S WHAT YOU’LL NEED:

  • 500 g of Sweet Pumpkin (so probably not your run of the mill carving pumpkin – it’ll go stringy)
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  • Sweet pastry (pre made or you can google a recipe to make your own)

AND TO MAKE:

Preheat the oven to 180 degrees (but turn down to 150 to cook)

Fit your pastry to a tin, add in some baking paper and rice and cook for 5-10 minutes

Steam your pumpkin, and then add it to a mixing bowl or food processor with your other ingredients.

Take out the baking paper and rice (which was just used to stop your base from puffing up too much while you lightly cooked it) and tip your mixture in. Cook for around 40 minutes (or until the middle isn’t wobbly anymore).

Serve with some cream and blueberries and any other delicious treats you like!

 

 

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