There’s more to pumpkins then making them look scary for Halloween… we’ve asked two of our fabulous chef’s at Wyboston Lakes for their favourite pumpkin recipes for you try.
Gareth’s Pumpkin and Pecan Strudel
Ingredients
- 1kg of pumpkin – cut into chunks
- 1 tbsp vegetable oil
- 85g butter melted
- 90g ground almond
- 100g fresh white breadcrumbs
- 2 medium eggs beaten
- 1 tbsp ground cinnamon
- 110g pecans chopped up – keep some back for sprinkling
- Grated nutmeg
- 6 sheets of filo pastry
Method
- Heat oven to 200C/180C fan/gas 6.
- Mix the pumpkin with the oil on a baking tray. Bake for until really tender (about 45 mins) then cool.
- Make the pumpkin smooth by putting through a food processor or jug blender and then tip into a bowl.
- Add the sugar, almonds, breadcrumbs, egg and spices, and mix well.
- Then reduce oven to 160C/140C fan/gas 3.
- Layer the pastry sheets on top of each other, brushing some melted butter and some chopped pecans in between each sheet.
- Spoon the pumpkin filling along one long edge of the pastry in a long log shape, leaving a thumb width gap at either end.
- Turn up the ends, then carefully roll up the strudel and brush the edge with egg to seal.
- Place on a baking tray with the sealed-side down.
- Glaze with egg wash and then drizzle over any leftover butter and sprinkle with the reserved pecans.
- Bake for 40 mins until golden and crisp.
- Leave to stand for 10 mins before slicing
Sumit’s Pumpkin Pie
Ingredients
- 750g/1lb 10oz pumpkin
- Pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- plain flour, for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Method
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
