275 g Shortcrust pastry
FILLING
2 lg Eggs
400 g Drained pumpkin or squash
-puree
1 1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground allspice
1/2 ts Salt
250 ml Double cream
120 ml 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.
Yields
8 servings
