Pumpkins are in season at this time of year and if you have any left after Halloween, you might be wondering what to do with them. The Americans go mad for pumpkins, but we’re a little more reserved. This recipe comes from the allrecipes website and is one of only a few here that we haven’t actually tried yet, but it gets a 5 star rating!
Ingredients
- 125g (4¼ oz) butter, softened
- 100g (3¾ oz) dark brown soft sugar
- 125g (4¼ oz) plain flour
- 50g (2 oz) porridge oats
- 2 eggs
- 150g (5 oz) caster sugar
- 400g pumpkin purée
- 350ml (12 fl oz) evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Preparation Method
To make the pumpkin purée:
- Preheat oven to 160 C / Gas mark 3.
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with aluminium foil.
- Bake in the preheated oven foil side up 1 hour or until tender.
- Scrape pumpkin flesh from shell and purée in a blender or food processor. Store in the freezer in freezer bags.
To make the pumpkin squares:
- Preheat oven to 180 C / Gas mark 4.
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 23x33cm (9×13 in) baking tin. Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with caster sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked pastry base.
- Bake in preheated oven an additional 20 minutes, until set. Let cool before cutting into squares.