It was our little boys first pumpkin carving and we had lots of fun.
I bought a packet of cooking chocolate and melted it into a mould I bought.
For the Pastry
- 225g plain flour
- 100g butter, diced
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
From the BBC Food website Pastry
For the Pie
Pre-heat the oven to 200C/400F/Gas 6.
Roll out your own pastry and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.
To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a coarse sieve and to extract any excess water. Set aside to cool before blending in a food processor to a pureé.
Lightly whisk the eggs and extra yolk together in a large bowl.
Place the sugar, ginger and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
Remove the pie from the oven and place the tin on a wire cooling rack. Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled whipped cream.
Adapted from an Anthony Worrall Thompson recipe on the Good Food website
I also bought this cute pumpkin ornament and flowerpot.