This recipe is for a sweet dessert pumpkin pie; it’s something my mum used to make for us when we were little, and it’s incredibly tasty.
I don’t know where my mum got the recipe from, but it is apparently Greek, and a really good way to use up the inside of the pumpkin you’ve scraped out when you’re carving it. It’s shamefully easy but the results are amazing.
You’ll never look at pumpkin in the same way!
- 8″ ready-made sweet pastry case (shop bought is fine but a homemade pastry case would need to be cooked first)
- 910g/2lbs pumpkin flesh (which has been deseeded and boiled so it is soft) – the amount is an estimate, just use all of the flesh inside an average sized pumpkin!
- 60g/2oz semolina
- 60-85g/2-3oz sugar (depending on how sweet you want it) – I use granulated but caster sugar is best if you can justify the price
- 60g/2oz unsalted butter (softened)
- 2 handfuls of currants/sultanas (whichever you prefer)
- 1 tsp cinnamon
- 1/2 tsp all spice
- 30g flaked almonds (you can leave this out if you don’t like nuts, but the almonds do add something)
- Purée the pumpkin, semolina, sugar and butter together in a food processor or with a handheld blender. When the mixture is completely smooth, add the currants or sultanas and mix together with a spoon.
- Pour the pumpkin mix into the pastry case so that there is an even layer.
- Sprinkle the cinnamon and all spice evenly on top of the pumpkin mix and scatter the almonds on top.
- Bake in an oven at 200ºC (Gas Mark 6) for 20 minutes, then reduce the heat to around 180ºC (Gas Mark 4) and bake for 10 more minutes.
- Leave to cool for a few minutes, then serve warm. It is ideal with cream (squirty or otherwise) but ice cream probably works too. It can also be eaten cold and is still tasty. Enjoy!