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My pumpkin pie recipe is below. Perfect for a bit

My pumpkin pie recipe is below.
Perfect for a bit of rainy weekend baking!

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PUMPKIN PIE // Starting the week with this gorgeous Pumpkin Pie recipe from Dani @thecuratedkitchenuk

The perfect dessert for your stay at home Halloween celebrations 🎃 👻

Pumpkin Pie
Dessert: Serves 8

You Will Need:
350g sweet short crust pastry
1 small edible pumpkin or medium butternut squash
145g maple syrup
1 tsp cinnamon
½ tsp grated nutmeg
2 large eggs, beaten
150ml evaporated milk
A 20cm tart tin

Method:
1. Pre-heat the oven to 200C. Cut pumpkin or squash in half or quarters depending on the size, scooping out the seeds and fibres inside. Place skin-side up in a roasting dish with a couple of tablespoons of water and roast for approx 30 minutes, until tender.

2. Keeping the oven on, take the pumpkin out and leave to cool slightly before peeling off the skin. Put the flesh into a food processor, blitz until smooth before transferring into a fine sieve and drain for at least an hour.

3. Roll out your pastry on a floured surface to around the thickness of a £1 coin and line your tart tin, gently pressing in the edges before trimming off any excess pastry from the rim. Cover with clingfilm and chill for 30 minutes.

4. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven and turn the oven down to 180C.

5. Meanwhile, put 250g of the drained pumpkin purée in a large bowl and stir in the maple syrup, nutmeg and cinnamon, then mix in the beaten eggs. Gradually stir in the evaporated milk and pour into the pastry case.

6. Bake for 30 - 40 minutes, until the filling is just set but still has a wobble in the centre. Allow to cool before removing from the tin. Lightly dust with a cinnamon and icing sugar mix and serve with a dollop of clotted cream.

Pumpkins aren’t just for Halloween! See stories

Pumpkins aren’t just for Halloween!

See stories for my delicious pumpkin pie recipe, or head on over to the @magnificentmarrow website where you’ll not only find the recipe but can shop for beautiful pumpkins and squash (oh my gourde!).

Produce courtesy of @magnificentmarrow 🎃

I’m embracing the autumn blues with all the comf

I’m embracing the autumn blues with all the comfort food at the moment and this pumpkin soup is definitely helping:
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You Will Need:
A stock pot
1.5kg edible pumpkin
Olive oil
Sea salt
Black pepper
2 tsp dried chilli flakes
1 tbs coriander seeds
1 tsp fennel seeds (crushed)
1 large onion
3 cloves garlic
1 carrot
1 stick of celery
1 litre vegetable stock (hot)
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Method:
Preheat oven to 170°C.
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Half the pumpkin, remove the seeds and stringy inners (put to one side) and chop into wedges. Spread over two large baking trays, drizzle with olive oil.
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In a pestle and mortar, grind 1 tsp of the chilli flakes with the coriander seeds and a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, until soft and slightly caramalised at the edges.
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Prepare your pumpkin seeds for roasting by removing all of the stringy flesh, washing and patting dry before spreading over a baking tray. Coat with a good glug of olive oil, a sprinkle of sea salt, the fennel seeds and remaining chilli flakes, mix so that the seeds are well coated.
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Roughly chop the onion, garlic, carrot and celery. Heat a glug of olive oil over a medium heat in a large saucepan or stockpot, add the vegetables and cook until soft.
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Remove the cooked pumpkin from the oven, turn it up to 180, put the seeds in the oven and roast for 10 minutes until golden.
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Add the pumpkin and the hot stock to your pan and blend with a stick blender, add a bit of boiling water if you like a thinner consistency.
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Ladle into bowls and sprinkle over a spoonful of the roasted seeds.
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Enjoy with wedges of crusty bread and add chunks of feta if you really want to push the boat out!
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In partnership with @magnificentmarrow

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C A K E F O R T H E W I N !
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Guaranteed to bring joy. Not even a bloody pandemic can steal its thunder! ❤️

SOMETHING FOR THE WEEKEND? This super simple tarte

SOMETHING FOR THE WEEKEND?
This super simple tarte tatin recipe is my recipe of the month for @magnificentmarrow
You can find the full recipe on their website.

SHE SAID YES! ❤️💍
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Huge congratulations to Ella and Tom. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tom ordered one of our bespoke graze boxes for a surprise picnic under the stars, where he proposed to Ella. She said YES of course (because proposal goals!). ❤️

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Copyright The Curated Kitchen

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