Pumpkin Pie & Toasted Seeds Recipe


Pumpkin

Now Halloween is over you may find a glut of cheap but tempting pumpkins in the supermarket. I actually decided not to carve my pumpkin this year instead getting my hand at pie baking. I have always roasted my pumpkin seeds and this year is no exception. Here are my two recipes:

Pumpkin Pie Recipe:

First cut your pumpkin in half with a sharp knife. It’s pretty easy but be careful you don’t slip.

Removing the Seeds

Next take out the seeds and place in a bowl for later. Remove some of the stringy flesh and then cut the pumpkin into wedges.

Pumpkin Slices all Ready for the Oven

Place them on a roasting tray and stick in the oven (about 200°). Roast for roughly half hour. Leave to cool and then scrape the flesh from the skin (I did this by hand as 1. it’s much easier and 2. it’s much more fun). I ended up with about 800g of pumpkin flesh in the end so what I haven’t used in the pie I have bagged up and frozen. I’ll probably make a soup at a later date.

Ingredients:

  • 500g pumpkin purée
  • 1 can of condensed milk
  • 2 eggs
  • 1 tsps ground cinnamon
  • 1/2 tsps ground ginger
  • 1/2 tsps ground nutmeg (optional if you’re not keen)
  • 1 sweet pastry pie case (I bought mine ready made and added extra foil around the edges in case the filing leaked)

Preheat oven to 220° C. Purée the pumpkin flesh using a hand blender or a masher. Combine all the ingredients and pour into the pie case.

Bake for 15 minutes then turn the oven down to 175° C and bake for a further 35 minutes or until an inserted knife comes out clean.

Finished Pumpkin Pie


Close up of Pie

The one thing I would suggest if you’re not overly keen on nutmeg (I’ve only just discovered this myself!) is to leave it out and if anyone fancies some grate some fresh nutmeg over their slice.

Also next time I think I will not cop out and will actually make my own pastry case since the depth of my shop bought one wasn’t enough hence the use of emergency foil around the edges.

Toasted Pumpkin Seeds.

Add some water to the bowl the seeds are in and give a little swish about.

Then take the seeds out by scoping your hand in. This helps remove any remaining stringy flesh.

Place on a baking sheet drizzle with olive oil and season. I like to add black pepper and Nandos piri salt but you can add chilli flakes or parmesan cheese.Seasoning the Pumpkin Seeds

Bake in the oven till the seeds are crispy. Then store in a tub till they are all gone (it won’t take too long)

Enjoy!

Apologies for the pictures, it got pretty dark in my kitchen and I still haven’t figured out the right settings on my new mobile camera…

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One thought on “Pumpkin Pie & Toasted Seeds Recipe

  1. I have a different recipe using grated raw pumpkin, nuts and cinnamon and filo pastry, but this sounds much easier. Think I will try it with my left over pumpkin 🙂

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