750g pumpkin - de-seeded, peeled and cut into chunks.
350g shortcrust pastry
140g caster sugar
Half a tsp salt
Half a tsp grated nutmeg
1 tsp cinnamon
2 beaten eggs
3 tbsp natural rapeseed oil
1 tbsp icing sugar
plain flour for dusting
Add the pumpkin to a large sauce pan, cover with water and boil with a lid on the saucepan for 15 minutes or until the pumpkin is tender. Drain the pumpkin and let it cool.
Heat the oven to 180c. Flour your surface and roll out the pastry. Use a 22cm tart tin and cover with the rolled pastry. Chill the pastry for no longer than 30 minutes. Line the pastry with baking parchment and cover with baking beans or uncooked rice. Bake in the oven for 15 minutes and then remove the beans/rice and parchment. Cook again for a further 10 minutes, then remove from the oven and allow to cool.
Increase the oven temperature to 200c. Push the pumpkin through a sieve into a mixing bowl. In another bowl, combine the sugar, salt, nutmeg and half the cinnamon. Then mix in the beaten eggs, rapeseed oil and milk. Add this mixture to the pumpkin and stir thoroughly.
Pour the mix into the pastry tart case and cook for 10 minutes. Reduce the temperature to 180c and bake for around 35 minutes or until the filling has set.
Leave the pie to cool and then remove from the tin. Dust with cinnamon and icing sugar to finish.
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