Happy Thanksgiving Day!
We’ve not really gone all American, we don’t actually celebrate Thanksgiving (where Americans give thanks for the harvest) but it does give us an excuse to try the traditional celebratory fare of pumpkin pie.
Although pumpkins and squash are still available this time of year, they are fairly sparse. Much easier to come by is their cousin the butternut squash, which makes a more than adequate replacement (if not slightly sweeter but still works perfectly well).
- 1 x small pumpkin or butternut squash
- 150ml evaporated milk
- 2 x eggs, beaten
- 1 x tsp cinnamon
- half tsp nutmeg
- quarter tsp ground cloves
For the pastry:
- 125g butter
- 200g plain flour
- 50g icing sugar
- 1 egg
First, prepare the pastry by combining the butter, flour and sugar in a food processor until it resembles fine breadcrumbs (or use your hands). Add the egg to form a dough. Leave in the fridge until needed.
Chop the squash into quarters, leaving the skin on and scoop out the seeds. Roast, skin side up with a couple of teaspoons of water for 30-40 minutes at 200C until soft.
When cooked, scoop out the flesh and purée until smooth in a food processor or blender. Leave to drain in a fine sieve to remove the excess water whilst you prepare the pastry.
Roll the pastry out and line a greased flan dish. Blind bake for 15 minutes, then remove the beans and cook for a further 5 minutes at 180C.
Mix the puréed squash with the rest of the ingredients then pour into the pastry case. Bake (180C) for 35-40 minutes, until set but with a slight wobble.
Serve cold with whipped cream for an all American treat!