Yield: 8 servings
|275 grams||Shortcrust pastry|
|400 grams||Drained pumpkin or squash puree|
|1½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground allspice|
|250 millilitres||Double cream|
|120 millilitres||Maple syrup|
Place a baking sheet in the oven and heat to 220C/425F/gas 7. Line a deep 23cm pie plate or tart tin with the pastry. Use a fork to decorate the rim and prick the base with a fork. Chill until needed.
Beat the eggs, then beat in the pumpkin or squash puree, followed by the spices and salt and then the cream. Add the maple syrup gradually, tasting as you do so. If you used a sweet squash, you may not need all of it. Taste and add extra spices if you think it needs pepping up. Pour the mixture into the pastry case.
Place the filled case on the hot baking sheet in the oven. Bake for 10 minutes to start the crust browning, then reduce heat to 190C/375F/gas 5 and cook for about another 30 minutes or until the filling looks set around the edges and about halfway to the middle of the pie, but the centre is still a bit wobbly. Serve warm or cold.
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Converted by MM_Buster v2.0l.