One of my favourite things about Halloween and Autumn is pumpkins. Carving our pumpkins into weird and wonderful designs is one of my favourite family activities of the year and working out what to do with the spare pumpkin is always a challenge. This year I decided to make pumpkin pie and it came out absolutely delicious. I’ve used a mixture of butternut squash and pumpkin in this recipe, carving pumpkins don’t have very much flavour and the squash helps to make a smooth mixture and give the pie a better taste. You will need: 375g chopped pumpkin 375g chopped butternut squash 350g sweet shortcrust pastry (I use this recipe) 140g caster sugar a pinch of salt 1/2 tsp grated nutmeg 1/2 tsp ground cinnamon 2 beaten eggs 25g melted butter 175g condensed milk How to make: Put the pumpkin and squash in a large pan, bring to the boil and simmer for 15 minutes. Leave to cool. Preheat the oven to 180ºc Roll out the pastry and fill the bottom of your pie tin. Line with parchment and baking beans and blind bake for 15 minutes. Remove the beans and parchment and bake for another 10 minutes. Increase oven […]