This recipe is from Life in the Making Quarterly: Issue 02

Serves 8 (or 2 if one of those is Theo)

I love pumpkin pie. Here in the UK, pumpkin is seen more as a savoury food and, while I do love pumpkin and sage pasta, nothing beats a spicy pumpkin pie.

Theo, my ten year old, is the only one who has inherited my love of the pie, but that’s ok. Less to share.

For the Filling:

425g (15oz) Pumpkin Puree

150g (3/4 US Cup) white Sugar

2 eggs, beaten

1/4 teaspoon fresh grated ginger

1/4 teaspoon ground cloves

1/2 teaspoon cinnamon

1/4 teaspoon ground   black pepper

300ml (1 1/4 US cups) double cream

For the crust:

125g (1 US Cup) Cold Unsalted Butter

200g (1 2/3 US cups) Plain (all purpose) flour*

65g (1/2 US Cup) cold water

* I really love white spelt flour for pie crusts

Method:

1. Preheat the oven to 220c/425f.

   Make the crust: 

2. Cut the butter into small pieces. 

3. Using your hands, work the butter into the flour until it resembles crumbs.

4. Slowly add the water until the dough comes together in a mass. Give it a quick knead, cover and place in the refrigerator.

   Make the pie filling:

5. Add the pumpkin, spices and eggs to a mixing bowl. Mix well.

6. Slowly add the cream until well combined.

7. Roll out the crust to fit a 9 inch pie pan.

8. Pour pie filling into prepared pie pan.

9. Bake for 15 minutes.

10. Turn heat down to 180c/350f and bake for 30-40 minutes, until a knife comes out clean.

Using fresh pumpkin for pie:

1. Choose a pumpkin or squash with dry flesh. I like Oregon Homestead, Kuri and Butternut Squash.

2. Cut the pumpkin in half and roast at 180c/350f for at least 45 minutes, or until the flesh is soft throughout.

3. Let it cool. Scrape the flesh out into a colander, avoiding any seeds, blackened flesh or skin.

4. Let it sit over a sink or a bowl for about 30 minutes to drain any liquid.

5. Pulse in a food processor or mash with a masher until pureed.

6. Use as you would tinned pumpkin, but you may need to adjust the liquid for other recipes.