Celebrate Halloween with this yummy pumpkin pie recipe…
Ingredients (serves 6)
1 x 20cm (8 inch) flan dish
1 x frozen ready rolled shortcrust pastry circle, thawed
450g (1lb) pumpkin flesh
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4-1/2 tsp grated fresh nutmeg
115g (4oz) caster sugar
200ml carton creme fraiche
Melted plain chocolate to decorate
Line the flan dish with the pastry circle and place in the refrigerator to rest while the filling is made.
Place two pieces of pumpkin, with the skin on but with the seeds removed, into the half size AGA roasting tin with 2 tablespoons of water and cover with foil.
2,3 and 4 oven AGA: slide the tin onto the third set of runners down in the roasting oven and steam for 45 minutes to 1 hour, or until tender.
Scrape the pumpkin flesh into a bowl, discard the skin and mash to a pulp. Add the cinnamon, ginger and nutmeg, mix well. Whisk together the sugar and eggs then whisk in the creme fraiche. Stir in the spiced pumpkin pulp into two lots. Pour into the pastry case.
Cook on the floor of the roasting oven for about 35-40 minutes until set.
Allow the flan to go cold. Using the melted chocolate, pipe a spider’s web on top.
Serve cold with whipped cream.