Episode 12: Halloween Pumpkin Special!


Ellie and Fionn's pumpkin pie

This makes 1 pie....

Enough sweet shortcrust pastry to line 1 flan dish
300g of pumpkin scrapings, steamed until soft and then blended until smooth
1/2 a can of condensed milk
2 eggs
200g of demerara sugar, plus 2 tablespoons for topping
1 teaspoon of cinnamon, plus 1 teaspoon for topping
1 heaped teaspoon of powdered ginger
1/2 a teaspoon of ground cardamom
1/2 a teaspoon of freshly grated nutmeg
1 tablespoon of vanilla extract
Grated lemon zest (about 1/3 of a lemon)
Pecans to decorate

For the cream:
1 egg yolk
1 carton of Mascarpone cheese
250ml of single cream
1 teaspoon of good vanilla extract (or the scraped seeds of half a pod)
2 tablespoons of golden caster sugar 

Bake your pastry case for ten minutes at 180 degrees. 

Mix together the pumpkin, the eggs, the sugar, the condensed milk and all the spices in a bowl.  

Pour the filling into the pastry case 

Bake for 30-40 minutes at 180 degrees, or until set. 

Chill the pumpkin pie.  When it's cold, make your cream.....

Cream together the egg yolk, caster sugar, mascarpone and vanilla in a bowl until all well mixed. 

In a separate bowl, whisk the cream.  

Fold the cream gently into the mascarpone mix until well combined. 

Top the pumpkin pie, and decorate with swirls. 

Mix the spare demerara sugar and cinnamon together and sprinkle over the cream. 

Decorate with pecans. 

Serve and Enjoy!
Spicy pumpkin and coconut soup
1 medium onion
1 small carrot
2 sticks of celery
1 medium potato
½ a red pepper
The pumpkin scrapings from one big Halloween pumpkin
1 small chilli
1 tablespoon of cumin seeds
1 teaspoon of mild curry powder
1 teaspoon of turmeric
1 bay leaf 
A splash of olive oil 
2 litres of stock (veggie or chicken)
1 can of coconut milk 
Salt and lime to taste
Chop up all your veg into cubes and gently heat the oil in a big pot.  All the peelings and veg ends can go in the compost. 
Dice your small chilli and be careful to wash your hands after you’ve handled it! Do you like spicy food? You can leave some seeds in the chilli if you want your soup to be hotter, or you can take them all out or even leave out the chilli completely if you don’t like hot things.
Fry the chilli on its own in the oil for a couple of minutes.
Add all the other vegetables on a low heat and cook for 5 minutes, stirring all the time. 
Add the pumpkin scrapings and keep cooking, the longer the better: all the veg should be soft before you do anything else!
Add the spices – cumin, curry powder, turmeric and bay leaf.  Cook for a couple of minutes more. 
Add the stock and simmer for at least ½ an hour (you don’t have to stir all the time; you can just check it now and then!)
Add the tin of coconut milk, rinse and recycle the can. 
Heat through and then blend the soup thoroughly.  If it’s too thin, let it cook for longer to thicken.  If it’s too thick, add more stock and blend again.  Right before serving, taste your soup: does it need more salt?  Or would it be good with a squeeze of lime? 
Serve and enjoy! 
Pumpkin Jam!

This recipe is taken from a brilliant book called Let's Preserve It by Beryl Wood.
It's a sweet jam that means your pumpkin is now preserved and can be kept in jars all winter.  

1.4kg of steamed, blended pumpkin
1.4kg of demerara sugar
60g of root ginger, grated very fine
the grated rind and juice of two lemons

Add the ginger and lemons to the pumpkin puree.  

Heat until bubbling and then add the sugar.  

Stir continuously to dissolve the sugar and keep boiling until it's thick: this will take about 20 minutes. 

Pour into freshly sterilised jars (you can do this in the dishwasher or in a pot of water on the stove) and seal lids tightly. 
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