If the thought of making pumpkin pie spooks you a bit, try our executive chef Adam Clark's easy Pumpkin Pie recipe for a healthy Halloween or Harvest celebration treat.
Ingredients
1 Medium Pumpkin or 350 ml cooked flesh
7 oz Soft Brown Sugar
4 Eggs lightly beaten
1 1/2 tsp Ground Cinnamon
1/2 tsp Grated Nutmeg
1 tsp Ground Ginger
175 ml Double Cream
3 tbsp Brandy or Cognac
Method
- Bake the pumpkin in a roasting tin, flesh side down and skin side up, for 1 hour at 160 degrees.
- Sieve the flesh and measure out 350 ml
- Whisk sugar, eggs, spices until dissolved
- Add pumpkin then cream
- Stir and add brandy, then pour into a blind baked sweet pastry case
- Bake for 30-35 minutes until firm
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