You could also use butternut squash and enjoy ‘pumpkin’ pie all year round.
Prep time: 20 mins | Cook time: 1hr 40 mins
For The Filling:
500g pumpkin or squash flesh - skinned
2 large eggs
75g golden caster sugar
2 tbsp plain flour
100ml double cream
100ml Belvoir Ginger Cordial
1 tsp ground cinnamon
a little freshly grated nutmeg
2 large eggs
75g golden caster sugar
2 tbsp plain flour
100ml double cream
100ml Belvoir Ginger Cordial
1 tsp ground cinnamon
a little freshly grated nutmeg
For The Pastry:
250g plain flour
125g cold butter, cubed
4 tbsp Belvoir Ginger Cordial
To Finish:
200ml double cream
2 tbsp Belvoir Ginger Cordial
a few green pumpkin seeds and a pinch of cinnamon
Ginger Pumpkin Pie Method:
1. Preheat the oven to 200˚c/180˚c (fan)/Gas Mark 6. Roughly chop the pumpkin or squash flesh and place in a large roasting tray, add a splash of water, cover with foil and bake for 40 mins until really soft. Remove the foil for the last 10 mins. Cool for 10 mins
2. While this bakes, make the pastry: place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the ginger cordial and pulse again until the mixture forms a dough. Wrap and chill for 10 mins.
3. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill it with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.
4. Reduce the oven temperature to 160˚C/140˚c (fan)/Gas Mark 3. Push the pumpkin flesh through a nylon sieve to make a thick puree. Use a wire whisk to beat the eggs with the sugar and flour, Add the puree, then the cream, cordial, and spices. Mix well. Pour into the pastry case and bake for 40 mins or until the filling has been set. Remove from the oven, cool, then chill.
5. To decorate whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.
Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween. Recipe courtesy of Belvoir Fruit Farms. So what do you think about this recipe? Do you also fancy trying it?
2. While this bakes, make the pastry: place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the ginger cordial and pulse again until the mixture forms a dough. Wrap and chill for 10 mins.
3. Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill it with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.
4. Reduce the oven temperature to 160˚C/140˚c (fan)/Gas Mark 3. Push the pumpkin flesh through a nylon sieve to make a thick puree. Use a wire whisk to beat the eggs with the sugar and flour, Add the puree, then the cream, cordial, and spices. Mix well. Pour into the pastry case and bake for 40 mins or until the filling has been set. Remove from the oven, cool, then chill.
5. To decorate whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.
Ginger Pumpkin Pie: Great Recipe For Autumn And Halloween. Recipe courtesy of Belvoir Fruit Farms. So what do you think about this recipe? Do you also fancy trying it?
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Pop Over And Find Me On Claire Justine.
Thank you so much for taking the time to visit here today. As always, we'd love to hear what you have to say. Thanks for taking the time to stop by. If you also liked this post, why not subscribe to make sure you don't miss any future ones? So, I hope you found today's article interesting. You also can share your thoughts in the comments box below if you'd like. I'm hoping you'll be able to see us again soon?
This looks so good!
ReplyDeleteThanks for stopping by Heather :)
DeleteThat's a beautiful pie! Thanks for sharing at the What's for Dinner party! Have a great weekend!
ReplyDeleteThanks for hosting and stopping by :)
DeleteLooks good, so pretty. Hubby would like it!! Thanks so much for linking up at #AThemedLinkup 3 for Pumpkin Crafts and Recipes. Shared.
ReplyDeleteThanks so much for hosting and stopping by Dee :)
DeleteYummmmm! Your delicious pie makes me want it to be autumn already.
ReplyDeleteThanks for the comment Sarah :)
DeleteWhat a beautiful Pie Claire, that pastry looks perfect, fab idea to add the ginger cordial, as a lover of pumpkin pie I will be sure to give this a go
ReplyDeleteThanks for stopping by Rebecca :)
DeleteLooks delicious. Pumpkin and ginger are such a great combo x
ReplyDelete#BloggersPitStop
First things first, Claire - your photography of this delicious pie nearly made me drool! :D Wow, you've got a gift!
ReplyDeleteThe flavor sounds divine as well. I could almost smell the deliciousness through the screen. Cinnamon is easily one of my all-time favorite scents. When it fills the home during baking, yummo! :)
Thank you so much for sharing this. I'd really love to make it for this upcoming Fall.
CONGRATS! Your post is FEATURED at #AThemedLinkup 32 for All Things Thanksgiving from my previous linkup for Pumpkin Recipes.
ReplyDelete