As we had three huge pumpkins Mark decided to make a pumpkin pie. This is the recipe that he used.
375g shortcrust pastry
175g brown sugar
250ml double cream
2tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Chop the pumpkin flesh into small pieces
Steam the pumpkin for about 10-15 minutes until soft, leave to drain, preferably overnight.
Line a 25cm dish with the pastry and chill for 15 minutes
Preheat the oven to 180 degrees C
Place the pumpkin in a food processor with all the other ingredients and blend to a smooth puree
Pour the filling into the pastry case and bake for 1 1/4 hours until set.
I was really unsure about pumpkin pie however when I tasted it it was completely different to what I expected. It was more like a custard tart and tasted more of cinnamon and brandy than pumpkin. It was definitely a good way to use a pumpkin and made a nice change from pumpkin soup.