One of the puddings I made last week for Halloween was pumpkin pie, and I made a lot of it. If you’re looking to use up fresh pumpkin after carving then pie is not the best way, because even one pumpkin-worth is a LOT of pumpkin. Here is how I did it:

1. Make pumpkin puree. I used a whole pan of pumpkin insides, cinnamon, nutmeg and granulated sugar. Boil it up into wonderfulness, for about 15 minutes.

Once it has finished boiling, blend it up.

2. Next you’ll need some pastry. Shortcrust pastry is quite easy, so I made my own. I’d give you a recipe but I mostly guess (she said guiltily). It’s just flour, butter and water, so it’s hard to get it wrong.

3. Once the pumpkin has cooled, you can make the pie filling. The recipe I use is this one, but obviously I swap out the tinned pumpkin puree for my own mix.

4. The last step is simple. Get baking! I blind-bake my pastry for about 10 minutes on 180 degrees, then add the filling and leave for another 15 minutes, or until the centre is between bouncy and firm (and not sticky). Here is my finished product.

You’re welcome.