PUMP UP THE PUDDING

Crown Prince squash

Lots of pumpkins about at the moment. If you can get your hands on a variety know as Crown Prince, then so much better as they have the better flavour, but the ubiquitous orange ones will serve this recipe, as will Butternut and Acorn squash.

You will need:

425g pumpkin puree

3 eggs

225ml single cream

2 teaspoons flour

65g Brown sugar

1 tablespoon sugar

1 teaspoon ground cinnamon

Quarter teaspoon ground cloves

Quarter teaspoon ground ginger

Half teaspoon salt

A pinch of black pepper

2 teaspoons of brandy (optional)

300g of shortcrust pastry

Roll out the pastry and line a 22cm pie dish. Chill for an hour.

Preheat the oven to 190C/375F gas mark5.

Prick the bottom of the pastry, line with baking parchment and fill with baking beans.

Bake blind for 15 minutes.

Remove the pie case from oven. Remove the beans and paper and return to the oven for another 5 to 7 minutes. Set aside to cool.

In a small saucepan whisk together 50ml of the single cream and the 2 tablespoons of flour over a low heat until it comes to the boil and starts to thicken. Slowly whisk in the rest of the cream.

Continue whisking until the mixture returns to the boil. Remove from the heat.

In a medium bowl whisk together the pumpkin puree and three eggs.

In another bowl combine the spices, sugars and seasoning, then add to the pumpkin mixture, followed by the cream.

Whisk in the brandy, if using.

Pour the spicy pumpkin mixture into the pie  shell and bake for 45 to 50 minutes until the centre is just set. If the pastry edge is browning to quickly, cover the edges with some foil.

Cool completely on a rack before cutting.

Serve with chocolate ice cream.
A nice little foodie touch is to toast a handful of pumpkin seeds, then blitz  them in a grinder. Sprinkle over the pie as a garnish.