The first time I made this was actually this afternoon, and I thought it would be a brilliant festive, recipe to add to my blog. I loved it with a drizzle of double cream on top, to bring out the flavour now. Have fun!
What you need:
750g pumpkin (peeled, deseeded and cut into chunks)350g short crust pastryplain flour (for dusting)140g rice malt syrup1/2 fresh, grated nutmeg1 tsp cinnamon2 beaten eggs25g melted butter175ml milk
What you need to do first is preheat the oven to 160-180 degrees C. Then you put the chopped up pumpkin into a large saucepan. Cover it with the lid, and let it simmer for about 15 minutes or until softish. Drain it, and let it cool completely. Roll out the pastry onto a lightly floured surface, to line a 22cm tart tin. Chill it for another 15 minutes.Line it with baking paper and baking beans so it doesn't go out of shape, but don't worry if you don't have any! Bake for another 15 mins, then remove the …