Who doesn’t love a hearty pumpkin pie at this time of year? As we move into autumn our Kitchen Gardens are flourishing with so many veggies ready to harvest… pumpkins being one of them. On the menu at THE PIG, Brockenhurst this season is spiced pumpkin pie, picked straight from our patch, served with sour cream… delicious!
What you’ll need:
- 500g Cooked pumpkin flesh
- 1 x Tin condensed milk
- 100g Soft light brown sugar
- 2½g Salt
- 100g Whole eggs
- 20g Egg yolk
- 1 x Zest of lemon
- 10gGround cinnamon
- 5gGround ginger
- 2g Ground nutmeg
- 2g Ground cloves
- 2g Ground cardamom
What to do:
For the pumpkin:
Cut into 8, seeds removed, in a gastro with a lid. Steam/Roast 100% Moisture 190°c for 20-30minutes until soft all the way through.
Remove the lid and steam/roast for a further 10 minutes 190°c, 50% moisture until starting to brown.
Replace the lid and chill. Scoop out the cooked flesh and discard the skins.
For the Pie:
In the Robot Coupe blend the eggs, zest, sugar, salt and all spices until pale and glossy.
Add the cooked squash to the robot-coupe and blend until smooth. Make sure there are no lumps or unblended spices round the edge of the Robot Coupe.
Scrape the mixture into a bowl and add the remaining condensed milk. Mix well and pour into lined/blind-baked pastry case. Bake @ 160°c, fan 3, 100% humidity for 25 minutes, or until a knife comes out clean. Cool at room temperature and then tuck in!
If you're local to THE PIG-at Combe, our friends at Darts Farm, just a stone’s throw away, have plenty of pumpkins ready for picking Saturday 24th – Saturday 31st October, 10am – 3pm. Come and join them outside on the farm for their first-ever Pumpkin Festival, where you can pick-your-own pumpkins to take home & carve! Find out more here.