1 Pumpkin, 1 tsp ginger, 1 tsp cinnamon, 1 tsp allspice, 1 tsp brown sugar, ginger biscuits, butter.
It's Autumn now, the season of comfort and spice, and given that I have a number of fabulous American readers, I wanted to try my hand at some Thanksgiving style recipes... but Everything Goes With Toast style!
Pumpkin is a wonderful vegetable - but I must admit, I've only ever made savoury meals such as soup, bread or cannelloni with it. This pumpkin pie has a soft, sweet filling and fabulously crispy tart case - perfect with my honey & pumpkin frozen yoghurt.
1) Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes.
2) Transfer the pumpkin to an ovenproof dish with a lid, and add the spices and sugar. Shake with the lid on to coat the pumpkin, and roast in the oven with the lid on for an hour. The trick to roasting it with the lid on, is that you retain every bit of the pumpkin juices and flavour.
3) Puree the spiced pumpkin in a blender (or by mashing thoroughly), and allow to cool.
4) Crush the ginger biscuits and stir in a little melted butter. Press into tart cases and fill with the pureed pumpkin. Bake for 20 minutes in the oven, and serve hot or cold.