250g pumpkin – peeled, deseeded and cut into large chunks (Rosedale Orchard)
1 egg + 1 yolk
1 teaspoon cinnamon
¼ teaspoon each of ground ginger, ground cardamom, ground cloves, ground nutmeg
zest of half of a lemon
½ cup brown sugar
½ cup cream
¼ teaspoon salt
1 sheet of sweet short crust pastry
Icing sugar to dust
Whipped cream to serve
Method
Preheat oven to 200 degrees celsius.
Place pumpkin in a roasting dish and roast until tender all the way through, approx. 25mins.
Allow to cool slightly.
Place in a food processor and blend until smooth.
Add in the egg and yolk, spices, zest, and brown sugar and blend until well combined.
Add in cream and salt and blend again.
Line a pie dish with the short crust pastry.
Pour the pumpkin mix into the pie dish and bake on 200 degrees celsius for 15 minutes. Then lower the temperature to 170 degrees and bake for a further 50 minutes.
Allow to cool. Dust with icing sugar and serve with whipped cream.
