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For the pastry shell: 1 pack of shop bought short crust pastry.  Optional: 25g of toasted ground pecans and 25g of crushed ginger biscuits For the filling: 425g of pureed pumpkin flesh, 3 large eggs, 120 ml of double cream, 110 g of light brown sugar, 1 teaspoon of ground cinnamon, half a teaspoon of ground ginger,a pinch of ground cloves and half a teaspoon of salt. To serve: Double cream and maple syrup. How to: Now I'm not for a moment going to suggest that you make your own pastry for this pie. If you want to make your...

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