Pumpkin Pie

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine.

Time Preparing: 20 mins
Time Cooking: 30-40 mins
Serves: 10
Difficulty: 2/5
Season: Autumn

Ingredients
– ‘Guts’ from 1 Large Pumpkin
– 2 Eggs
– 150g Brown Sugar
– 1 Can Condensed Milk
– 1tbsp Cinamon
– 1tbsp Ginger
– 1/2tbsp Ground Nutmeg
– 1 Sheet Sweet Shortcrust Pastry

Method
1. Pre-heat oven to 180degrees
2. Gut pumpkin, separating flesh from seeds. Cut pumpkin flesh into manageable chunks and reserve pumpkin seeds for another use
3. Boil a large pan of water, and add pumpkin flesh including stringy bits leaving to cook for about 15 minutes (until tender)
4. Once your pumpkin is cooked, add to a blender until smooth then allow to fully cool
5. Add condensed milk, eggs, sugar and spices to the pumpkin mix
6. Roll out pastry sheet (dusted with flour) and line a large round tin with it
7. Add pumpkin mix, making sure you’ve left a good inch for it to rise
8. Bake for 30-4o minutes (until a knife comes out clean when inserting)