Made this yesterday for Halloween today and it’s absolutely delicious. Of all the recipes I could find for pumpkin pie I selected the one with most interesting variety of spices. This one had ground cardamom in it, on top of the usual suspects of cinnamon, cloves, nutmeg and ground ginger, so it won.
Cook time: 1 hour
1 can of pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can evaporated milk
1/2 cup packed dark brown sugar
1/3 cup golden caster sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 lemon zest
1 shortcrust pastry (Jus roll sweet shortcrust pastry)
Preheat oven to 220C/425°F. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 220C/425°F for 15 minutes. After 15 minutes reduce the temperature to 180C/350°F. Bake 40-50 minutes, or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours. Serve with whipped cream.
This is a quick, & tasty, wintery dish which makes for a lovely Friday night dinner while it’s dark and cold outside. Don’t know why, it just is. Don’t be stingy with the parsnips, no matter how many you make, they’ll get eaten. Trust me.
Preparation time: 10 mins plus marinating time (30 mins)
Cooking time: 40 mins
2 packs (approx 1kg) chicken thighs
5 tbsp olive oil
2 tbsp honey
2 tbsp coarse-grain mustard
1 tbsp red wine vinegar
2 tbsp chopped fresh thyme
4 medium parsnips, peeled and cut into wedges
Place the chicken thighs in a shallow dish. To make the marinate whisk together the oil, honey, mustard, vinegar, thyme and seasoning. Pour over the chicken and turn gently to coat. Cover the dish and chill for 30 minutes, turning once halfway through.
Preheat the oven to 190C, gas mark 5. Cook the parsnips in a pan of boiling water for 5 minutes. Drain and leave to cool.
Add the parsnips to the chicken, then toss to coast in the marinade. Transfer to a roasting tin in a single layer. Roast for 40-45 minutes, turning once during cooking, until the parsnips are golden and cooked through and the chicken is cooked through with no pink meat, with juices running clear. Serve with greens of your choice… with ginger beer or vintage cider.
Nutrition 569 kcals/31.3g protein/23.8 carbohydrate/15.9 sugars/38.7 fat/8.4g saturated fat/5.5g fibre/0.6g salt per serving