Recipe for the weekend

Pumpkin pie.
Pumpkin pie.
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Dish to use up pumpkin leftovers

Whether you go to Spalding’s Pumpkin Parade tomorrow or celebrate Halloween at home later in the month, there’s a possibility you will make pumpkin lanterns.

If you do, you will end up with pumpkin leftovers.

There are all kinds of things you can do with this spare fruit – such as soup to warm everyone during or after the celebrations.

Making pumpkin pie is another good way of using up the pumpkin leftovers.

you will need

100g plain flour or gluten free plain flour blend

100g butter

4tbsp water

200g baking beans

300g baked pumpkin

100ml Golden Syrup

2 eggs

1tsp cinnamon

50g brown sugar

150ml double cream


Bake the pumpkin until the flesh is soft. Scoop out the flesh, puree and set aside.

For the pastry, put the flour and butter into a large bowl and rub the butter into the flour until it resembles breadcrumbs.

Stir in 3 tbsp water and bring the pastry together into a sticky ball of dough. Wrap the dough in film and rest it for at least 30 minutes.

Roll out the pastry on a floured surface (between two pieces of film if possible) so that it is large enough to fit into a deep 1lt/2pt baking dish and press into the dish.

Put a sheet of greaseproof paper over the pastry, add the baking beans and cook in a pre heated oven at 200C/gas 5 for 20 minutes.

Meanwhile mix together the pumpkin puree, golden syrup, eggs, cinnamon, brown sugar and cream.

Remove the pastry from the oven and turn it down to 180C/gas 4.

Remove the baking beans and greaseproof paper.

Pour the pumpkin filling into the pastry case. Bake for 45-50 minutes at the lower temperature.