Date and Pumpkin Pie

Name: Date and Pumpkin Pie
Yield: Cuts into 12 slices
Ingredients: 75 g dark soft brown sugar; ½ tsp ground ginger; 250 g butter; 1 quantity Sweet Pastry; 450 g pumpkin (I use a variety called Ironbark); 300 g pitted dates (see Tip); whole nutmeg, for grating; 1 egg yolk; 275 ml double cream; ¼ tsp ground cinnamon; 2 eggs

Preparation info

Cuts into
12 slices

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

I love the savoury sweetness of this pie (although technically it’s a tart because it doesn’t have a pastry top). When it’s sliced, the dates are magically suspended in the filling and add great texture. It keeps well in the fridge and is fantastic served with vanilla ice cream and plenty of grated nutmeg.

Ingredients

450 g pumpkin (I use a variety called Ironbark)
250 g butter
1

Pie
Vegetarian

Method

Preparation

Peel and deseed the pumpkin, and roughly dice the flesh. Roughly dice the butter.

Place a 26cm by 4cm tart ring on a cold baking sheet.

Preheat the oven to 180°C/160°C fan/gas 4.