Pumpkin Recipes
Caramelised pumpkin and orange pie recipe
Ingredients
300g/12oz pumpkin, peeled, de-seeded and
diced
25g/1oz unsalted butter
10g/2 tsp soft brown dark sugar
¼ tsp ground cinnamon
1 orange, juice only
1 orange,
segments only
1x 10cm/4 inch rounds of puff pastry
1 medium egg
A
splash of full fat milk
1tsp olive oil for greasing
Salt
Freshly
ground pepper
- Preheat oven to 220/425F/Gas 7
- Half fill a medium pan with water, bring to boil & season with salt
- Par boil pumpkin for 3-4 mins. Drain
- In a medium sauté pan gently heat butter & sugar, until melted
- Add the pumpkin and fry for 3-4 mins.
- Grease baking tray with the oil
- Place the puff pastry circles on the grease baking tray
- In a small bowl, beat the egg and milk together. Brush over the pastry
- Bake the pastry pie tops for 5-6 mins or until puffed up and golden
- Stir the cinnamon and orange juice into the pumpkin pan. Simmer for one minute.
- Stir in the orange segments to warm through
- Serve a portion of the pumpkin mixture with a puff pastry pie lid on top.
Sweet Pumpkin Pie recipe
Ingredients
For the pastry
Sweet short crust pastry case or a pack of ready
made sweet shortcrust pastry with 40g/1/½oz crushed pecans mixed in.
For the filling
450g/1lb prepared weight pumpkin flesh, cut into
1 in/2.5cm chunks
2 large eggs plus 1 yolk
30z/75g soft dark brown
sugar
1tsp ground cinnamon
½ level tsp freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½
tsp ground ginger
10fl oz/275ml double cream.
- Preheat oven to 180C/350F/Gas 4
- Use a shop bought sweet shortcrust pastry case about 9in/23cm diameter and 1½ inches/4cm deep
- To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract excess water
- Lightly whisk eggs and extra yolk in large bowl
- Place sugar, spices and cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour over eggs and whisk again briefly
- Add the pumpkin puree, still whisking to combine thoroughly
- Pour filling in pastry case and bake for 35-40 minutes when it will be puffed up round edges but slightly wobbly in centr
- Remove from oven and cool on wire rack. Serve chilled with crème fraiche or enjoy warm or at room temperature which is equally good.
Pumpkin and apple soup recipe
Ingredients
1tbsp olive oil
2 onions peeled and
chopped
1 clove garlic peeled and crushed
500g/1lb 2oz pumpkin,
skinned, seeded and chopped
2 baking apples peeled, cored and chopped
2
sprigs fresh sage
Salt and pepper
570ml/1 pint vegetable stock
300ml/1/2 pint dry cider or apple juice.
- Heat the oil in large saucepan and add onions and garlic. Cook for two minutes and then ad the pumpkin, chopped apples and sage
- Cook for another 2 minutes, season well and add stock and cider or apple juice. Bring to boil and simmer for 15-20 minutes until the ingredients are tender.
- Liquidise and serve piping hot with crusty bread
Everything you need to know about pumpkins including loads of recipes from the BBC.