In America this dish is usually served at Thanksgiving but here we make it for Hallowe’en, altough equally often we just hollow pumpkins out to make a lantern! Use the flesh that is hollowed to make this delicious spicy tart instead.
Pumpkins are in the shops now so let’s make good use of them.
I bought mine at Fiveways Fruits and would like to thank Danny and his staff for always being so helpful.
- 200g (7oz) plain flour
- ¼ teaspoon salt
- 75g (3oz) butter
- 25g (1oz) lard or white fat
- 1 tablespoon caster sugar
- 680g (1 ½ lbs) pumpkin flesh - if making a lantern use the hollowed flesh or have a 900g (2lbs ) piece (before peeling and seeding)
- 3 eggs
- 75g (3oz) soft light brown sugar
- 250ml (8 floz) double cream
- ½ teaspoon salt
- 1 tablespoon mixed spice
- ½ teaspoon cinnamon
Rub the fats into the flour and salt until like fine breadcrumbs. Stir in the sugar then just enough water to make a firm dough. Wrap in clingfilm and leave in the refrigerator for 30 minutes. Peel and de-seed the pumpkin , cut into small pieces, place in a saucepan with water to cover. Bring to the boil and simmer until soft, approximately 20 minutes.
Drain well, mash and place in a sieve for all the liquid to drain away.
Grease the tin. Heat the oven to Gas 6 /200C.
Roll out the pastry fairly thinly and line the tin, being careful not to stretch it, trim the edges.
Prick with a fork, press in a piece of foil. Bake for 10 minutes then remove the foil and bake for a further 5 minutes. Remove from the oven and lower the temperature to Gas 5 /190C.
In a bowl beat the pumpkin purée with the eggs, sugar, cream, salt and spices.
Pour in to the pastry case and bake for 35 – 40 minutes until it is firmly set.
If using a tin, leave for a few minutes before removing it.
Sprinkle with icing sugar.
Eat warm or cold. It keeps well for a few days and can be frozen then warmed a little
It is excellent served with crème fraiche.