for 16 pieces

Dough

200 g	white flour
100 g	wholemeal flour
½ tsp	salt
150 g	butter, cut into pieces, cold
1	egg, beaten

Pumpkin mixture

800 g	squash (e.g. small Knirps), diced
	salted water, boiling
3	eggs
150 g	ground cane sugar
1 tsp	cinnamon
½ tbsp	ginger, finely grated
¼ tsp	ground cloves
250 g	cream cheese

How it's done

Dough

Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 35 cm in diameter), transfer to the prepared tin, prick the base with a fork. Line with baking paper, weigh down with dried pulses. Cut out leaves from the remaining pastry dough, cover and chill.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the baking paper and dried pulses, leave to cool on a rack. Turn the oven down to 180°C.

Pumpkin mixture

Cover and cook the pumpkin in salted water until soft, drain well, puree and leave to cool.

Mix the eggs, cane sugar, cinnamon, ginger and ground cloves with the pumpkin mixture. Gradually stir in the cream cheese. Spread the mixture over the pie base. Arrange cut-out leaves on top of the pumpkin mixture.

Return to the oven

Approx. 45 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

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