serves
4-6
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Is It Sweet Or Savoury?
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G
Watch The Full Episode Here
G
Ingredients
- 1 kg peeled gramma or butternut pumpkin, cut into 2 cm pieces
- 1 - 2 tbsp golden syrup
- 75 g (⅓ cup) sugar
- ½ lemon, zested and juiced
- ½ orange, juiced
- 45 g (¼ cup) sultanas, optional
- ½ tsp mixed spice, optional
- 2 sheets ready rolled shortcrust pastry
- milk, for brushing
- custard, ice cream or cream, to serve
Instructions
- Bring a large saucepan of water to the boil. Add the pumpkin and simmer for 15–20 minutes or until tender. Drain well, then return to the pan and mash until smooth.
- Add the golden syrup, sugar, lemon and orange juice and the lemon zest and stir to combine. If using sultanas and mixed spice, add and stir to combine well. Set aside until completely cool.
- Preheat a fan-forced oven to 180˚C.
- Cut one sheet of pastry into a circle large enough to line the base and sides of a 20 cm pie dish. Fill with the cooled pumpkin filling. Cut the remaining pastry sheet into another circle large enough to cover the top of the pie.
- Lightly dampen the edges of the pastry with water, then press the edges to seal well. Using a small knife, cut a small slit in the top of the pie lid to allow the steam to escape. Brush the top with milk, then bake for 40 minutes or until the pastry is golden and dry.
- Serve with custard and ice cream, or cream.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Is It Sweet Or Savoury?
