Traditionally served as a dessert in the US at 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.
What you’ll need
9” x 1 ½ deep tart tin
- 200g ( 7oz ) plain flour
- 100g ( 3½ oz )cold butter
- 1 teaspoon icing sugar
- Pinch salt
- 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
- 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.
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.