After a winter in which pumpkin soup has had a starring role, it’s great to do something different with these leftover reminders of summer. We used butternut pumpkin to make this great big, sweet pumpkin pie.

½ a medium-sized butternut pumpkin
1 large, pre cooked pastry pie shell, or make your own using 2 cups flour, 125gms butter/margarine, and approx. 1/3 cup of cold water
2/3 cup caster sugar
½ tsp. salt
2 tsps. cinnamon
½ tsp. nutmeg
1 1/3 cups thickened cream
3 large eggs
Extra cream and/or ice cream to serve

• The day before you bake the pie, take half a medium-sized butternut pumpkin and cut into chunks, leaving the skin on. Lightly spray the chunks with canola oil, and gently roast in the oven until soft but not brown. Remove from the oven, place in a heat-proof bowl, cover, and put into the fridge.

• If making your own pie shell, ‘blind bake’ it in a 170o fan forced oven for approximately 15 mins.

• Take the pumpkin from the fridge and drain any moisture that may have accumulated. Remove the skin from the pumpkin.

• In a large mixmaster bowl, beat the pumpkin, sugar, salt and spices until the pumpkin is smooth.

• Add the cream and mix well.

• Add the eggs one at a time ensuring everything is well mixed.

• Pour filling into the pie shell and bake in the oven for approximately 40-45 minutes. The cooked pumpkin pie should not ‘jiggle’ in the oven: all ingredients should be set.

Allow the pie to sit for approximately 20 mins after it comes out of the oven before serving. Enjoy with cream and/or ice cream.

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