Ingredients

  • Pastry for the base such as puff or sweet shortcrust
  • Plain flour for dusting
  • 4 eggs
  • 175ml double cream
  • 100g caster sugar
  • 65g muscovado sugar
  • 440g cooked and cooled pumpkin purée (butternut squash also works well)
  • 1 tsp vanilla extract
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cloves
  • Pinch of salt

For the chestnut cream

  • 75ml double cream
  • Chestnut purée

Method

  1. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Lightly dust a work surface and roll out the pasty to the thickness of a £1 coin (if time is short, use ready-rolled). Line the pastry in a well-greased 23cm tart tin. Prick the bottom with a fork, cover with parchment paper and fill with baking beans. Blind bake for 15 minutes (if you’re using sweet pastry, remove the beans and blind bake for a further 10 minutes). Take out of the oven and remove the baking beans and the parchment paper.
  2. In a large bowl, mix together the eggs, sugar, pumpkin purée, cream, vanilla extract, spices and salt, and stir until smooth.
  3. Pour the filling into your tart base and smooth the top. Bake for 40-50 minutes or until the filling has just set. Leave to cool in the tin.
  4. Whisk 75ml of double cream in a bowl until stiff peaks begin to form, taking care not to over-whisk. Fold though a dollop of chestnut purée to your taste. Serve with a slice of pumpkin pie.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 22 August 2017

You may also be interested in…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

Recipe

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

View the archive