The Americans adore pumpkin spice. It is hardly surprising as the rich aroma of this selection of spices spells the beginning of the colder weather. It's comforting aroma wakes up our seasonal autumnal energy and encourages our crafty creative elements whilst wrapping us in a warm spicy blanket of flavour
A GREAT RECIPE FOR YOU TO TRY
- 750g/1lb 10oz pumpkin
or butternut squash, peeled, seeded and cut into chunks
- 350g sweet short crust pastry
- plain flour, for dusting
- 3 heaped teaspoons of pumpkin spice
- 140g caster sugar
- ½ tsp salt
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4.
Sprinkle 1/2 teaspoon of pumpkin spice on the pastry board with flour. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, 2 teaspoons full of pumpkin Spice. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining pumpkin Spice with the icing sugar and dust over the pie. Serve chilled.
Vegetarian & Vegan friendly.
All of our products are blended in an area containing nuts & seeds
1 -2 TEASPOONS PER PIE OR SOUP,
Servings: 1, Amount Per Serving: Calories 160,
TotalFat 3.5g (5% DV),
Sat.Fat 2g (10% DV),
Cholest. 0mg (0% DV),
Sodium 25mg (1% DV),
TotalCarb. 39g (13% DV),
Protein 2 g,
Vitamin A(2% DV),
Vitamin C(4% DV),
are based on a 2,000 calorie diet.
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|GLUTEN FREE||Gluten free|
|Vegan friendly||Vegan friendly|