Pumpkin Pie

Serves 8

1 x 8in sweet flan case, part baked (see sweet pastry case)
400ml pumpkin puree
100g caster sugar
4 eggs
170ml Barista plant-based milk of choice
½ tsp cinnamon
½ tsp mixed spice
½ tsp ground ginger

Preheat the oven to 190°c /170°c fan oven / 375°f / gas mark 5.

Cut the skin of the pumpkin away from the flesh. Cut the flesh into equal sized chunks. Spread out onto a baking tray. Drizzle with a little vegetable oil and roast for in the oven for 30 minutes.

Pumpkin seeds – see tip.

When the pumpkin is soft, take out of the oven and leave to cool. Place into a liquidiser and blend to a puree or blend using a hand-blender.

Place the pumpkin puree, caster sugar, eggs, plant-based milk and spices into a large mixing bowl and beat together until smooth, strain into a jug and pour into the part baked pastry case.
Bake for 25 minutes until the custard has just set.
Serve warm with dairy-free ice cream.

Pumpkin puree freezes really well. If you have any leftover, I freeze it in empty margarine tubs to use in soups, curries, and muffins.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.

Roasted pumpkin seeds
Spread out the pumpkin seeds onto a large baking tray. Drizzle with vegetable oil and sprinkle with paprika. Use your hands to coat the seeds with the oil and paprika. Sprinkle with salt. Bake at 190°c /170°c fan oven / 375°f / gas mark 5 for 30 minutes until dry. When cold, store in a container to eat as a snack.