Pumpkin Pie

Pumpkin Pie

• Pick from the garden a whole Jap pumpkin. Improvise with this step if necessary however note that pumpkins are simple to grow don't need a lot of looking after and the bees do all the work for you.

• Bake it whole slowly in 160 oven for about 3 hours then cut off the top and scrape out the seeds and discard them. Scoop out the wonderful warm flesh of the freshly baked pumpkin and put it in a food processor try not to eat too much of it at this stage because it will smell and taste divine.

• You can make your own pastry for the base(this is my plan eventually I am working my way up to this outcome) or buy the frozen one I am using shortcrust. Line your prepared pie dish and blind bake until just golden brown while the pumpkin is cooking to economise on power. I am always wondering what else I can cook at the same time to conserve energy.

• Add 1tsp vanilla paste or vanilla extract plus 1/2 tsp each of cinnamon, nutmeg & ginger to the pumpkin flesh and blend them all up in a food processor.

• Beat together lightly 1 egg and 1 egg yolk, 1 cup of brown sugar,  and 1/2cup cream (if you desire). The cream can be left out if your feeling the need to be extra healthy today or served with it separately.

• Stir the egg mix through the pumpkin mix and spoon into the cooled prepared pie crust. Then bake in a moderate 180 oven until set.

• Serve with a dollop of double thickened cream (by leaving out both cream options you have made a dairy free dessert)and a sprinkle of cinnamon and pepitas for decoration.

Pumpkin and Cinnamon are best friends.