The popularity of these orange vegetables continues unabated, even in Switzerland! In winter, pumpkin stands add a splash of colour to our streets. Pumpkins are also now widely available from major supermarkets. One tasty idea is to make pumpkin pie, a kind of pumpkin pudding in a pastry case. I recently discovered a trick for making these even better: instead of using
the pumpkin purée as it is, you caramelise it first by simmering it for 10 minutes. As well as intensifying the flavour, this helps the pastry base to absorb less liquid.

Here’s the method:

600 g pumpkin, peeled and diced
200 ml cream
1 tbsp pear syrup (if liked)
1 tsp cinnamon
½ tsp ginger
A pinch of ground cloves
A pinch of cardamom
A pinch of salt
2 eggs
75 g sugar
Shortcrust pastry

To prepare
Cook the diced pumpkin in the steam cooker until soft. Purée, place in a pan and simmer for 10 minutes, stirring continuously. Allow to cool.
Mix the puréed pumpkin with the cream, pear syrup, spices and salt. Beat the eggs and sugar together until frothy and combine with the pumpkin.
Line a 30 cm pie dish with pastry and prick all over. Add the pumpkin mixture. Bake at 200 degrees with top/bottom heat for about 30 minutes. (The pumpkin should still be slightly runny
in the centre.)

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