Sample Sidebar Module

This is a sample module published to the sidebar_top position, using the -sidebar module class suffix. There is also a sidebar_bottom position below the menu.

Sample Sidebar Module

This is a sample module published to the sidebar_bottom position, using the -sidebar module class suffix. There is also a sidebar_top position below the search.
Pumpkin or Squash Pie

I think this is one of the best recipes that I have used for Pumpkin Pie, and I hope you might like it too. While pumpkins are a seasonal thing this pie can be made with any other squash as well as pumpkin!


For the pastry

I use a sweet short crust pastry case, but you can make your own sweet pastry or buy a packet of ready-made sweet short crust pastry and mix in 40g/1½oz of crushed pecans for a variation.


For the filling

  • 450g/1lb pumpkin flesh, cut into 1in/2.5 cm chunks
  • 2 large eggs and 1 yolk
  • 75g/3oz soft dark brown sugar
  • 1 tsp ground cinnamon
  • ½ level teaspoon freshly grated nutmeg
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 275ml/10fl oz double cream


Preparation method

  1. Heat the oven to 200C/400F/Gas 6.
  2. If using a bought sweet crust pastry case, use one that is 23cm/9in diameter and 4cm/1½in deep, or if shallower halve the recipe (or even make 2!). 
  3. If using your own pastry, roll it out and use it to line a fixed bottom 23cm/9in pie plate and bake the pastry case blind for 20 minutes.
  4. For the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender (approx. 20-30 minutes, depending on your pumpkin). 
  5. Press the cooked pumpkin in a coarse sieve to extract any excess water. 
  6. Cool before blending in a food processor, or mashing by hand to a pureé.
  7. Lightly whisk the eggs and extra yolk together in a large bowl. 
  8. Put the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together, and then pour it over the eggs and whisk it again briefly. 
  9. Add the pumpkin puree, still whisking, and combine everything thoroughly. 
  10. Reduce the oven temperature to 180C/350F/Gas 4 and then pour the filling into your pastry case(s) and bake for 35-40 minutes.


The pie will puff up at the edges and still be slightly wobbly in the centre. 

Remove the pie from the oven and place the tin on a wire cooling rack. 

Serve warm or chilled (stored loosely covered in foil in the fridge) with some chilled créme fraïche or whipped cream.

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