Pumpkins are in season and there are so many brilliant things to do with them that I’m getting excited just writing about them! I’ve done some price-checking and here is the scoop:
Tesco–£1 each
Waitrose–£1.32/kg
Sainsbury’s–£2 each
Asda–74p each
My favourite thing to do with pumpkin is, of course, Classic Pumpkin Pie.
Start by roasting your pumpkin. Make sure to use cooking pumpkins rather than the carving kind. Cut it in half and scrape out the stringy insides, setting aside the seeds for later. Put skin side up in a roasting pan with about 200 ml of water and roast on 180 for about 90 minutes, until the skin pierces easily with a fork. Let cool and scrape out the flesh, then puree in a food processor.
Credit for this recipe goes to ivillage.co.uk. They don’t mention it in the recipe, but my STRONG preference is to serve this up with a healthy dollop of fresh, lightly sweetened whipped cream.
INGREDIENTS:
175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
300g pumpkin purée (tinned or fresh)
350g evaporated milk
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)PREPARATION:
1. Preheat oven to 220C/425F/gas mark 7.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
3. Beat the eggs lightly in large bowl.
4. Stir the pumpkin purée and sugar-spice mixture into eggs.
5. Gradually stir in the evaporated milk.
6. Pour into the pastry case.
7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.
8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.
9. Cool on a wire rack for 2 hours.
10. Serve immediately or chill.
Do not freeze.
While your pie is in the oven, turn your attention to the pumpkin seeds.
Toasted pumpkin seeds are a fantastic snack. First, separate out the seeds and toss the pulp. Then add to well-salted water, bring to a boil and simmer for about 10 minutes. Drain and toss the seeds in olive oil. Spread in a single layer on a baking sheet and pop them on the highest rack in your oven at 200 for about 20 minutes, stirring occasionally. Allow to cool, toss with salt to taste. Yum!
