Since it’s Halloween tomorrow, we thought we would do a pumpkin-related blog post. We’ve found a couple of great recipes to get rid of all those leftovers, so we hope you enjoy! x
- For the pastry
- Sweet short crust pastry case (or, if you feel confident, make your own)
- For the filling
- 450 g prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
- 2 large eggs plus 1 yolk
- 75g soft dark brown sugar
- 1 tsp ground cinnamon
- ½ level teaspoon freshly grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- ½ tsp ground ginger
- 275 ml double cream
- Pre-heat the oven to 180C/350F/Gas 4.
- Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
- To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
- Then, lightly whisk the eggs and extra yolk together in a large bowl.
- Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Pour it over the eggs and whisk it again briefly.
- Now add the pumpkin pureé, still whisking to combine everything thoroughly.
- Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
- Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (store loosely covered in foil in the fridge) with créme fraïche.
For the cake
- 300g self-raising flour
- 300g light muscovado sugar
- 3 tsp mixed spice
- 2 tsp bicarbonate of soda
- 175g sultanas
- ½ tsp salt
- 4 eggs, beaten
- 200g butter, melted
- zest 1 orange
- 1 tbsp orange juice
- 500g (peeled weight) pumpkin or butternut squash flesh, grated
For drenching and frosting
- 200g pack soft cheese
- 85g butter, softened
- 100g icing sugar, sifted
- zest 1 orange and juice of half
- Heat oven to 180C/350F/Gas 4. Butter and line a 30 x 20cm baking tin.
- Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
- Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients until combined.
- Stir in the pumpkin andour the batter into the tin. Bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice until smooth and creamy, then set aside in the fridge.
- When the cake is done, leave it in the tin for 5 minutes, before turning onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake.