Follow this Classic All-American recipe to save wasting your Jacko lantern this year.
It takes 20 minutes to prepare, and baking takes 40-50 minutes, Serves 8-10.
750g Pumpkin / Squash
350g shortcrust pastry
140g Caster Sugar
1/2 tsp salt
1 tsp Fresh Nutmeg
1 tsp Cinnamon
2 eggs
25g melted butter
175mls milk
icing sugar to dust
Peel & chop the pumpkin into 1cm chunks
Boil for 15 mins until tender, drain & cool
Roll out the pastry and use to line a 22cm tart tin
Line with baking parchment and blind bake with baking beans for 15mins at 180oC
Remove the baking beans and bake for further 10mins
Allow to cool slightly
Finely mash or pass through a sieve the cooled pumpkin
Combine the remaining ingredients in a bowl and add the pumpkin & mix thoroughly.
Pour into the tart pastry case
Bake for 10mins at 200oC
Reduce the heat and bake for a further 30-40 minutes until set and a knife comes out clean
when cool, dust with icing sugar & Serve Chilled with cream or Ice Cream
