Fancy cooking up a storm with your pumpkin but struggling for inspiration? Look no further! Over the next few weeks that Alchemic Kitchen team will be sharing their favourite Pumpkin recipes. This week Helena shares her tips.
Spiced Pumpkin Pie
Without a doubt, my favourite pumpkin recipe is pumpkin pie. Growing up I would make pumpkin pie with my sisters every Halloween so it has a special place in my heart. We always used loads of black treacle in the filling and mixed spice in the pastry, so it smelt and tasted incredible.
For the pastry;
- 200g plain flour
- 50g icing sugar
- 100g butter, diced
- pinch salt
- 1 egg yolk
- ½ tsp mixed spice.
For the filling;
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- plain flour, for dusting
- 120g caster sugar
- 3 tbs black treacle
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar.
Put the plain flour and unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
Mix in the icing sugar, mixed spice and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes.
Meanwhile, preheat the oven to 200°C and line a baking tray with a greased piece of foil.
Arrange pumpkin in a single layer on the baking tray. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.
Grease a fluted 23cm x 3cm round loose-bottomed tart pan.
Roll out the pastry on a lightly floured surface to 5mm thick. Line the tart pan with the pastry, trimming the excess, then chill for a further 30 minutes.
Reduce oven to 180°C.
Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and bake for a further 3 minutes until golden and dry.
Place treacle, sugar, spices and milk in a saucepan over medium heat and bring to just below boiling point. Remove from heat. Add the eggs to the mixture, whisking gently to just combine. Whisk in the pumpkin puree.
Pour into the tart case and bake for 30 minutes or until set but with a slight wobble. Cool, then dust with cinnamon and serve.