The pumpkins are abundant at this time of year , look out for onion squash and the pumpkins with a blue green skin , they both have a lovely deep orange firm flesh and can be found at markets and some supermarkets. Butternut squash works perfectly well also. And if you have a polytunnel they seem to grow easily here. Pumpkin Pie is traditionally served as a dessert in the US for thanksgiving and it’s where I first tasted it on a cold thanksgiving day in Arizona many years ago . I love to make this at least once a year , it’s really like a set custard with lovely warm spices and just a hint of the pumpkin .
200g ( 7oz ) plain flour
100g ( 3½ oz )cold butter
1 teaspoon icing sugar
1 medium egg
1- 2 tablespoons cold water
1 medium butternut squash or 450g
2 large eggs +1 yolk
75g soft dark brown sugar
1 tablespoon treacle
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground allspice
½ tsp ground ginger
275ml (10fl oz) double cream
Tart tin 9” x 1 ½ deep
Preheat oven to 180C/350F
To make the pastry, put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Beat the egg with one tablespoon of cold water and to the flour using your hand until it starts to come together. Add the extra water if needed.
Rest in the fridge for 15 minutes and then roll out and line the tart tin.
Chill again for 15 minutes and bake blind for 20-25 minutes until nicely golden.
For the filling, peel the squash. Remove the seeds and cut in smallish chunks, place in a baking dish with a knob of butter, cover with tinfoil, sealing the edges and bake for 30 minutes-1 hour until soft.
Blitz in a food processor.
Put the treacle in a small pan with the cream, sugar and spices and bring up to simmering point. In a large bowl, whisk the eggs and yolk together then pour over the hot cream mix, whisk in and finally add the pumpkin puree and whisk until all combined.
Pour into the tart tin and bake for 35-40 minutes until just set.
Serve warm or at room temperature with cream or crème fraiche.