We here at M&B are excited about all things autumn, the décor the fashion the food we love it all. As the harvest season ends and Halloween draws near one thing comes to mind, Pumpkins! Used as decoration mostly, but once you’ve displayed them what then?
This week we’re making magic in the kitchen and showing you two recipes that are a must-try this season. Rich in favour and vibrant in colour this pumpkin purée is a must have for most pumpkin recipes including our irresistible pumpkin pie (with maple cream!!!) recipe below!
Pumpkin Purée
Cooking Time: 1hr 15min
Difficulty: Easy
Ingredients:
- 750g Pumpkin
Method:
- Heat the oven to 200°C / Fan 180°C / 400°F / Gas Mark 6 and line a baking sheet with parchment paper.
- Cut the pumpkin from stem to end, but don’t try to cut through the stem (well, you can try but it’s very tough!). Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, once you’ve done this pull the halves apart. They should separate at the stem.
- Scoop out the seeds and most of the pumpkin pulp. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the skin is pulling away easily, this should take around 45 to 60 minutes.
- Leave cool until you can safely handle the halves then scoop out the soft flesh into our KitchenAid Mini Food Processor or mash by with a potato masher — depending on how large the pumpkin is, you may need to do this in two batches. Process/Mash until very smooth.
Pumpkin Pie
Cooking Time: 1hr 30min
Serves: 8
Difficulty: Easy
Ingredients:
- Shortcrust pastry 500g
- Cinnamon a large pinch
- You’re homemade pumpkin purée
- Single cream 150ml
- Light muscovado sugar 150g
- Nutmeg ¼, grated
- Ground ginger a pinch
- Eggs 3
- Butter 30g, melted
- Double cream 150ml
- Maple syrup 3 tbsp.
Method
- Roll out your pastry and line our 23cm Masterclass Crusty Bake Deep Pie Pan, trimming the edges. Sprinkle the cinnamon on the pastry. Let chill for 30 minutes.
- Meanwhile, put the pumpkin purée, single cream, sugar, nutmeg and ginger in a saucepan and bring to a simmer. Cook gently with the lid half on for about 10 minutes, or until all the ingredients have combined. Let the mixture rest until warm
- Heat the oven to 200°C / Fan 180°C / 400°F / Gas Mark 6 Line the tart case with baking paper or foil and fill with our Kitchencraft Ceramic Baking Beans, (In a pinch use rice!) then bake the pastry blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until the base is dry and cooked. Turn the oven down to 180°C / Fan 160°C / 350°F / Gas Mark 4.
- Beat the eggs and butter into the purée and pour it into the case (Don’t worry if you have a little left over it all depends on your tin!). Bake for 30 minutes and then check the tart, it should have a slight wobble in the centre, Cook for another 10 minutes if it’s too runny.
- Beat the double cream until thick and then beat in the maple syrup. Our Sabatier Soft Grip 20cm Chef’s Knife will give you the perfect slice of Pumpkin Pie!
M&B recommend you enjoy your warm pumpkin pie with maple cream after along autumn walk. Serve it up on one of our beautiful Le Creuset pumpkin dishes!
Shop Our Harvest Crush Collection > https://www.meadowsandbyrne.com/harvest-crush.html
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