Carving a pumpkin for Halloween? Here’s a great recipe for leftover pumpkin flesh!
500g Jus-Rol shortcrust pastry thawed
350g pumpkin flesh cut into pieces
85g golden caster sugar
55g maple syrup
284ml double cream
1tsp vanilla extract
3 free range large eggs
115g walnuts, chopped
115g light brown Muscovado sugar
Place the pumpkin flesh into an AGA half size roasting tin. Cover with foil.
2,3 and 4 oven AGA: slide the tin into the oven grid shelf placed on the third runners down in the roasting oven. Cook for 15-30 minutes until soft.
Meanwhile roll out the pastry and use to line a large AGA ceramic flan dish.
Place in the refrigerator to rest.
When the pumpkin is cooked cool a little. Then place with the other filling ingredients in an AGA kMix blender and whizz together until well mixed.
Carefully pour the filling into the pastry case. Cook the pumpkin pie direct on the floor of the roasting oven with the cold plain shelf slid on the second runners down. Bake for about 40 minutes until set.
Whilst the pie is cooking melt the butter and stir in the sugar and chopped nuts. After 30 minutes baking time, remove the pie from the oven, scatter over the nut mixture, spreading lightly with a palette knife and return to the roasting oven for a final 10 minutes.
Cool before serving with maple syrup and double cream.