GMT started last night, signalling the start of winter and so many things to look forward to starting with my son's birthday next week and rapidly followed by halloween and then bonfire night. Fab!!
After doing this halloween shoot, in an attempt to be super green and not waste anything, I roasted all the seeds to give to the hens and then I made a pie out of the pumpkin flesh. I've never made one before and it was delicious, you'll have to try it! No, I'm not going to make it for you - you'll have to make it yourself but here's the recipe.
- 3/4 cup soft brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15oz cooked, drained and mashed pumpkin
- 1 can (12 fl. oz.) exasperated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F;
bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Serve immediately or refrigerate. Top with whipped cream before serving.