Ingredients
1/2 small pumpkin, cut into 6 pieces
butter, to grease the foil
salt and freshly ground black pepper
e eggs
1/2 tsp ground cinnamon
2 tsp tsp allspice
pinch of nutmeg
400g sweet condensed milk
100ml double cream
150g pecans, roughly chopped
1 packet of readymade short crust pastry, defrosted
Method
Preheat the oven to 200°C Gas6
Cook the pumpkin pieces on a buttered and seasoned baking tray, for 20-25 minutes.
Allow to cool slightly
Mash the pumpkin in a fine sieve to remove any excess water.
Flour your work top and roll the pastry out so it will line a 20cm buttered tin.
Pour baking beans into the tin and blind bake for 15 minutes.
In a bowl, beat the pumpkin purée, eggs and spices, and then add the condensed milk and double cream. Mix well and pour into the blind-bake flan case. Scatter pecan nuts onto the surface and bake for 35-40 minutes. Slice and serve hot with vanilla ice cream.
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