Pumpkin pie recipe

• 450 g (15.9oz) Fresh pumpkin puree (bought or home-made)
• 3 Free-range eggs
• 100 ml (3.5fl oz) Double cream
• 150 g (5.3oz) Light brown sugar
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.5 tsp Ground star anise
• 0.5 tsp Ground allspice
• 1 tsp Sea salt
• 3 tbsp Maple syrup
• 1 tsp Fresh ginger, finely grated (optional)
• 1 pinch Black pepper (optional)
• 250 g (8.8oz) Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made

1. Heat the oven to 180C/350F/gas mark 4.
2. Whisk all the ingredients together, except the fresh ginger, in a large bowl.
3. The pie will be silkier if the pumpkin is as smooth as possible, so pour the filling through a fine strainer (even if you have pushed your puree through one initially).
4. Taste the filling.
5. At this point, you can add a little finely grated fresh ginger, along with a good grinding of black pepper to taste.
6. Roll out the pastry as thinly as possible and press into a 23cm fluted flan tin with a loose base, then trim the edges.
7. Pour the filling into the pastry case and bake in the oven for about 35 minutes, or until the custardy filling is just set while retaining a slight wobble.
8. Cool and serve with lots of Chantilly cream (double cream sweetened with caster sugar and a dash of vanilla extract).

pumpkin puree, eggs, cream, brown sugar, ground cinnamon, ground ginger, anise, ground allspice, salt, maple syrup, ginger, black pepper, shortcrust pastry

Taken from www.lovefood.com/guide/recipes/13048/leon-pumpkin-pie (may not work)