Get into the spirit of all things spooky by making this American classic just in time for Halloween. It tastes even better with a generous scoop of vanilla ice cream on top. Go on, treat yourself!
- A ready made sweet pastry case
- 375g of pumpkin, deseeded, peeled and cut into chunks
- 70g caster sugar
- 1/2 tsp of salt
- 1/2 tsp of ground nutmeg
- 1/2 tsp cinnamon
- 1 egg, beaten
- 12g butter, melted
- 50ml milk
Serves four to six.
one.// Boil a kettle and pour into a large saucepan and place all the pumpkin inside. Cover with the lid and boil it for around 15-20 minutes. Drain the pumpkin and let it cool down on the side. Make sure you pop the oven on at 220c/200c fan/gas 7.
two.// Once cooled, place the pumpkin into a food processor and whizz until it resembles a puree.
three.// In a separate bowl combine the salt, sugar, nutmeg and cinnamon. Make sure you give it a good mix. Then add the egg, milk and melted butter and again mix well. Finally stir in the pumpkin puree.
four.// Pour into the sweet pastry case and pop in the oven for ten minutes on the middle shelf.
five.// Reduce the temperature down to 180c/ 160c fan/ gas 4 and cook for around 30 minutes. I’d personally check after 20 minutes as it tends to cooks very fast.
six.// Take out of the oven and enjoy it warm with a scoop of ice cream or cool on it’s own as an evening snack.
Sophie Warner is a fashion and lifestyle blogger who constantly thinks about various ways to stuff her face. As the health and lifestyle editor of Aesthetic she thrives on finding healthier alternatives to her favourite meals, filling her bedroom with vintage junk and exploring the delights of London Town. You can find her Tweeting at @sophiesophuk.