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 Rate Recipe |
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A delicious recipe using the gumnut squash exclusive to the Herdsman.
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Prep list for short pastry:
250gm plain flour
125gm-unsalted butter
80gm caster sugar
Pinch salt
1 / 55gm egg
3 tbsp warmed orange marmalade
Pie filling
2 cups Gumnut pumpkin puree
400gm sweet condensed milk
3 / 55gm eggs beaten
1-teaspoon cinnamon
1-teaspoon nutmeg
Pinch of salt
Whipped cream to serve
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Sift flour into a large mixing bowl and set aside. In a warmed ceramic bowl lightly melt butter and beat in sugar until creamy. Drop in egg and salt and beat in until smooth. Pour in the flour and mix rapidly until the pastry forms a ball. Cut the pastry into 4 pieces, pile one on top of each other and push them down firmly together again. Do this 3 times and set pastry for 1 hour before rolling out into the pastry shell. Blind bake for 15 minutes or until golden. Line the warm base with the marmalade.
Steam diced pumpkin until soft. Allow cooling before processing. Blitz all pie ingredients in a food processor until smooth. Pour into blinded baked sugar pastry shell lined with marmalade. Bake pie for 35 to 40 minutes on a medium heated 180c oven.
Serve at room temperature with a generous dollop of fresh whipped cream.
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