Once you’ve carved up your Halloween pumpkin, here’s a great way to utilise the flesh inside. It’s slightly adapted from a Leon recipe and is beautifully warming and spicy.
Ingredients
- Flesh of a pumpkin, puréed
- 3 eggs
- 100 ml double cream
- 150 g sugar
- 1tsp cinnamon
- 1 tsp ground ginger
- 1 tsp fresh ginger
- 1 tsp star anise
- 1 tsp salt
- Black pepper to taste
- 3 tbsp maple syrup
- 250 g shortcrust pastry
Instructions
- Heat the oven to 180˚C/350˚F/gas mark 4.
- Roll out the pastry and fit in a flan dish. Trim the edges.
- Mix together all the ingredients and pour over the pastry base.
- Bake for 35 minutes.
Serve with Chantilly cream (double cream warmed with a teaspoon of vanilla extract and sugar).
Pair with St Mary’s Brewery green hopped IPA.
