Wednesday, 14 September 2011

Pumpkin Pie with a Twist

Here in Ireland we don't have pumpkins available in our supermarkets until a week or two before Halloween, so to get around that problem I've found this recipe. The main ingredient is Butternut Squash which is more widely available and for longer. I bought two small squashes which was enough for three pies, so I just froze the remaining mix for another day. I've never tasted proper Pumpkin Pie so I can't compare (perhaps could help me out here) but I promise you that this is just delicious.

Serves 6-8
200-300g Peeled and cubed butternut squash
145g Soft brown sugar
8g Cornflour
1 Egg, beaten
235ml Evaporated milk, pouring cream or sour cream
1/2tsp Ground cinnamon
1/4tsp Ground allspice
1/4tsp Ground cloves
1/4tsp Ground ginger
1/4tsp Ground nutmeg
250g Shortcrust pastry

Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool. Preheat oven to 175 degrees C. Liquidise or whisk the butternut squash, brown sugar, cornflour, egg, milk or cream, cinnamon, allspice, cloves, ginger, and nutmeg together until smooth.


Line a 20cm (8inch) deep pie dish with the pastry, trimming the excess. Pour the filling in and bake for 50 minutes or until a skewer/knife comes out clean when inserted in the centre.


Serve with fresh whipped cream.

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