RECIPE: Pumpkin Pie

As it's Halloween on Monday here's a spooktacularly simple Pumpkin Pie recipe.

Ingredients

Pastry

Use ready-made SweetShort Crust Pastry or ready-baked case (why waste time?)
- 23cm diameter, 4cm deep

Filling

Pumpkin flesh - 450g cut into 2.5 cm cubes
2 eggs
1 egg yolk (in addition to the other 2 eggs)
Soft dark brown sugar - 75g
Double Cream - 275 ml
1/2 teaspoon each of the following spices: cinammon, nutmeg, cloves, ginger

Preparation

* Pre-heat oven: 180C/350F/Gas mark 4

* Steam the pumpkin then sieve to remove excess water and turn pumpkin into a purée

* Whisk eggs and yolk together

* Put sugar, spices and cream in a pan and bring to near simmering - quick whisk - pour over eggs - whisk again

* Add pumpkin and whisk everything together

* Pour mix into pastry case

Cooking

Bake for 35 - 40 minutes
Cool then chill in fridge

Serve with créme fraïche.