Makes 3 x 24cm 8 portion pies Ingredients · 1.5kg block Jus-Rol™ All Butter Shortcrust or Jus-Rol™ Shortcrust Pastry - thawed · 2lb 4oz/ 1.1kg pumpkin flesh · 9oz/225g golden caster sugar · 6oz/150g maple syrup · 1½pt/850ml double cream · 3tsp each cinnamon and vanilla essence · 9 large eggs · Crunchy nut topping - optional · 150g / 6oz butter · 350g / 12oz each chopped walnuts and light brown Muscavado sugar
Method 1. Preheat oven to 200°C/400°F/Gas M6. 2. Cut pumpkin flesh into pieces, lay on a baking sheet, cover with foil and cook in oven for 15- 20 minutes until soft. Meanwhile roll out pastry and use to line 3 deep 24cm flan tins, bake blind for approx.15 mins until just cooked but not too brown. 3. When the pumpkin is cooked, place with other filling ingredients in a food processor and blend until well mixed. (Alternatively you can mix them all together by hand with a wire whisk.) 4. Carefully pour filling into pre baked pastry cases, reduce oven to 180°C 350°F/GasM4 and bake for approx. 40 minutes until set. 5. Allow to cool before serving with maple syrup and crème fraiche. For a crunchy nut topping… Whilst pies are cooking melt the butter and stir in sugar and chopped nuts. After 30 minutes baking time, remove pies from oven, scatter over the nut mixture, spreading lightly with a palette knife and return to oven for final 10 minutes. Cool before serving with maple syrup and crème fraiche. Recipe from Jus-Rol www.jusrolfoodservice.co.uk