Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it's leading up to Halloween, we thought why not make way for the celebrations - with our very own special pumpkin and cheese heart-warming treat!

Ingredients

Serves 4

Pastry

170g white flour

85g margarine

Pinch of salt

Water (to mix)

Pie filling

340g cooked pumpkin

85g grated cheese

1 heaped tbsp soft cheese

3 tbsp double cream

1 tsp nutmeg

Method

-       Preheat the oven to 200C

-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry

-       To finish, combine with the water (about a 1-2 tbsps)

-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)

-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry

-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes

-       Take it out of the oven and then reduce the heat to 180C

-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed

-       Remove the rice and put the mixed ingredients into the cooked pastry

-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds

-       Bake for an hour or until the pie is firm

-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!

By Melodie Walter