Pumpkin Pie.

Pumpkin Pie.

Probably not the most loved pie but I can assure you it's delicious. The pumpkin pie filling is beautifully spiced and has subtle creamy sweetness. This pie is made with roasted butternut squash, seasoned with cinnamon and ginger, and mascarpone. I had made pumpkin pie using pumpkins but butternut squash is definitely the way to go.

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness.

Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The butternut squash.

In an oven tray, put in,

-2kg butternut squash, cut into 4cm chunks,

-5tbsp golden syrup,

-1tsp ground ginger,

-1tsp ground cinnamon.

Mix well.

Bake at 180c fan forced around 1 hour.

Leave to cool completely.

Scoop out the flesh into a sieve.

Drain any excess liquid.

Place the cooled pumpkin flesh into a large bowl, add

-3 eggs,

-50g caster sugar,

-250g mascarpone cheese.

Use an electric mixer to mix together.

Spoon into the tart case.

Bake at 160c fan forced for 30-35 minutes.

Leave to firm up for 2 hours.