Pumpkin pie

 Because it's Halloween, I had to try to make a pumpkin pie. Turned out quite OK!

Ingredients

• Short crust pastry (see recipe here)
• 3 eggs
• 100 g granulated sugar
• 50g brown sugar
• 1 big butternut squash, or enough to have around 450g of cooked flesh
• 80g double cream
• 80g sweetened condensed vanilla pod
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Salt

Method

Cut the butternut squash in half, lengthways, and roast, cut side down, at 200 degrees for 45 minutes, or until soft.

Let it cool, then scrape the flesh out. Remove as much water as possible by pressing the flesh down a sieve.

Once completely cool, blitz into a puree using a food processor or blender.

Roll out the shortcrust pastry and put it in a tart tray.

Whisk the sugars and eggs until "moussey", then add the squash puree, spices, salt, cream and condensed milk. Mix well until everything is combined.

Pour the mixture on the pastry and bake at 200 degrees for around 50 minutes, or until the blade of a knife comes out clean. 
Let it cool in the tray, sprinkle with sugar (icing, caster or granulated) and let it set before eating.