PUMPKIN PIE

175g/6oz plain flour
75g/3oz butter
150g /5 1/4 oz granulated brown sugar
2 tbsp cold water
pinch salt
450 g (1 lb) prepared weight pumpkin flesh, cut into 2.5 cm (1 in) chunks
2 large eggs plus 1 yolk

1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
275 ml (10 fl.oz) double cream

Pre-heat the oven to 180ºC/350ºF/Gas Mark 4. Sift the flour and salt into a bowl. Cut the butter into small pieces and rub it into the flour until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water to mix it into a firm dough, then wrap it in cling film and chill for 30 minutes. Meanwhile, to make the filling, steam the pumpkin, then put it in a sieve and press lightly to extract any excess water. Then lightly whisk the eggs and the extra yolk together in a large bowl. Place the sugar, spices and cream in a pan, bring them to simmering point, stirring with a whisk regularly. Then pour this mixture over the eggs and whisk it again briefly. Now add the pumpkin pureé, still whisking everything until it is thoroughly combined. Roll out the pastry on a lightly floured surface, then use it to line a 20cm flan dish. Prick the entire surface with a fork and bake blind at 190ºC/375ºF/Gas mark 5 for 15 minutes until just firm to the touch. Then 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. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.

TAGLIATELLE WITH PUMPKIN AND STILTON SAUCE

350 g wedge of pumpkin, peeled and de-seeded
25 g butter
1 clove garlic, crushed
2 tsp chopped fresh parsley
300 ml extra thick double cream
1/4 nutmeg
175 g Stilton
Tagliatelle

Grate the pumpkin flesh. Melt the butter in a fry pan, add the pumpkin and garlic. Cook over a medium heat for about 5 minutes, stirring all the time, until it has softened. Stir in the parsley, cream and nutmeg and cook for another 2 minutes. Cut the cheese into small pieces and add this to the pumpkin sauce. Heat through until the cheese has melted. Season with salt and pepper to taste. Cook the pasta. Once ready, drain and return to the pan. Add the sauce and mix together. Serve hot, sprinkled with pine nuts.

BRAISED PUMPKIN

1/2 cup vegetable stock
1 tbsp soy sauce
1 tbsp apple juice
1 onion, peeled and finely chopped
2 cups peeled and coarsely shredded pumpkin
1/8 teaspoon white pepper
Salt (optional)
4 spring onions, sliced

Place the stock, soy sauce, apple juice, onions, pumpkin and pepper in a frying pan. Bring mixture to a boil, cover, and reduce heat. Simmer for 10-12 minutes. Season with salt to taste and garnish with spring onions.

PUMPKIN FRITTERS

1 pumpkin
175 g wholemeal plain flour
1/2 tsp salt
1/4 tsp baking powder
1 tsp cumin seeds
1/2 tsp ground cumin
1 egg, separated
175 ml water
1 small onion, peeled
1-2 garlic cloves peeled and crush
1 1/2 tsp. chilli sauce
2 tbsp fresh coriander
Oil for frying

Cut the pumpkin flesh into thick slices, about 5 inches and 1/2 inch wide. Steam for about 8-10 minutes or until tender. Remove from the steamer and allow to cool. To make the batter, place the flour, salt, baking powder, cumin seeds and ground cumin in a bowl and mix well. Make a well in the centre, add the egg yolk and gradually stir in the water to form a smooth batter, adding a little extra if necessary. Finely chop the onion and stir into the batter with the garlic, chilli sauce and chopped coriander. Stiffly whisk the egg white and fold lightly into the batter. Heat the oil in a deep fryer. Deep-fry the pumpkin in batches. Using two forks, dip a few slices of pumpkin into the batter to coat evenly, then lower into the hot oil and deep-fry for 1-1 1/2 minutes, turning frequently, until crisp, golden brown and cooked through. Drain on absorbent kitchen towel and keep warm whilst cooking the remaining batches. Serve hot, sprinkled with coarse salt.

STUFFED PUMPKIN

1 pumpkin
2 leeks
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 tbsp chopped fresh thyme
2 tbsp paprika
1 tsp turmeric
125 g long grain rice
2 tomatoes
125 g Cheddar cheese, grated
50 g pine nuts
Salt and pepper

Cut the top from the pumpkin, about 2 inches down. Set this aside for the lid. Scoop out the seeds and most of the flesh, leaving a thin shell. Chop the pumpkin flesh and set this aside also. Clean and then chop the leeks. Heat the oil in a large fry pan and add the leeks garlic thyme and spices. Fry for around 10 minutes then add the pumpkin flesh and continue to cook until golden. Stir frequently to avoid sticking. Transfer this mixture to a bowl. Meanwhile, cook the rice. Skin, de-seed and dice the tomatoes. Drain the rice and add to the pumpkin mixture with the tomatoes, pine nuts and cheese. Mix together with a fork and season with salt and pepper. Spoon the mixture into the pumpkin shell and bake for between 11/4-11/2 hours until the flesh has softened and the skin has browned. Remove from the oven and leave for around 10 minutes. Cut into wedges and serve.

LEMONY LENTILS WITH PUMPKIN

This recipe asks you to peel raw pumpkin. Sounds intimidating! Actually, I found it to be quite easy. Simply cut off a portion of pumpkin that is easy to hold in your hand and peel the skin with a sharp paring knife.

1 medium onion, chopped
1 cup lentils
3 cups vegetable broth or water
3/4 lb pumpkin, peeled and cut into 1/2-inch cubes
3 tbsp lemon juice
1/4 cup minced fresh parsley
3/4 tsp ground ginger
1/4 tsp salt (optional)
1/4 tsp freshly ground black pepper
1/4 tsp ground cumin
1/3 cup sliced spring onions

In a large saucepan add the onions, lentils, and broth. Bring the mixture to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring them occasionally, for 30 minutes. Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well. Cover the pan and cook the mixture until pumpkin is tender (about 20-25 minutes). Before serving, toss the mixture with the spring onions.