Leftover pumpkins this Halloween? You need to make this ginger pumpkin pie recipe because it tastes just like a pumpkin spiced latte in a dessert and perfect for the whole family!
Leftover pumpkins? No Problem! October 30, 2019 - 17:24 GMT hellomagazine.
Step 1: Preheat the oven to 200˚c/180˚c /Gas Mark 6. Roughly chop the pumpkin or squash flesh and place in a large roasting tray, add a splash of water, cover with foil and bake for 40 mins until really soft. Remove the foil for the last 10 mins. Cool for 10 mins Step 3: Roll out the pastry on a lightly floured surface and use to line a 23cm fluted flan tin. Prick the base and fill with paper and baking beans. Stand the tin on a baking tray and bake for 15 mins. Remove paper and beans and bake for a further 5 mins until the pastry looks dry.
Step 5: To decorate: whip the cream and cordial in a medium bowl until it forms soft peaks. Heap spoonfuls around the edge of the pie, finally scatter with pumpkin seeds and a little ground cinnamon.
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