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Green (Unripe) Pumpkin Pie    Veg HT CD DP 80mins

If the summer has been bad in your region and you find yourself left with unripe pumpkins, try this recipe to use them up.

Serves 4-6     Hot   Vegetarian  Vegetables Spices  Dessert  Pudding

Ingredients
450g/1lb Shortcrust Pastry
1.8kg/4lb Green (unripe) Pumpkin, peeled, deseeded and cut into 6mm/ -inch sliced
225g/8oz Brown Sugar
teasp Freshly Grated Nutmeg
teasp Ground Cloves
1 teasp Ground Cinnamon
90ml/3fl.oz. Apple Juice
1 tbsp Butter

Instructions

1. Preheat the oven to 200C, 400F, gas Mark 6. Roll half the pastry out to a thickness of about 6mm/ inch and use to line a 20cm/8-inch flan tin.

2. Mix together the brown sugar and spices then sprinkle half the mixture over the pastry.

3. Arrange the green pumpkin slices in the tin, pour over the apple juice then sprinkle with the remaining sugar mixture.

4. Dot with butter then cover with the remaining rolled out pastry, pressing and crimping the edges firmly together . Make a hole in the top of the pie then bake for 15 minutes. Reduce heat to 180C, 350F, Gas Mark 4 and bake for a further 35 40 minutes.
 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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