Pumpkin Pie

Carving a pumpkin for Halloween? Here's a great recipe for leftover pumpkin flesh!

 

Ingredients 

500g Jus-Rol shortcrust pastry thawed 

350g pumpkin flesh cut into pieces

85g golden caster sugar

55g maple syrup 

284ml double cream

1tsp vanilla extract

3 free range large eggs 

Topping 

55g butter

115g walnuts, chopped

115g light brown Muscovado sugar  

Cooking Method

Place the pumpkin flesh into an AGA half size roasting tin. Cover with foil. 

2,3 and 4 oven AGA: slide the tin into the oven grid shelf placed on the third runners down in the roasting oven. Cook for 15-30 minutes until soft. 

Meanwhile roll out the pastry and use to line a large AGA ceramic flan dish.

Place in the refrigerator to rest. 

When the pumpkin is cooked cool a little. Then place with the other filling ingredients in an AGA kMix blender and whizz together until well mixed. 

Carefully pour the filling into the pastry case. Cook the pumpkin pie direct on the floor of the roasting oven with the cold plain shelf slid on the second runners down. Bake for about 40 minutes until set. 

Whilst the pie is cooking melt the butter and stir in the sugar and chopped nuts. After 30 minutes baking time, remove the pie from the oven, scatter over the nut mixture, spreading lightly with a palette knife and return to the roasting oven for a final 10 minutes. 

Cool before serving with maple syrup and double cream.