Preperation time 20 mins, plus cooking.
Take advantage of Gramma pumpkin season in Autumn/Winter to make this delicious pumpkin pie or a pumpkin cheesecake.
Good quality shortcrust pastry, lined into a 18cm pastry tin and baked blind at 200c until golden (approx 15 mins)
1kg gramma pumpkin, peeled chopped into large peices and steamed until tender then cooled a little
2 lemons juiced
2 tbspns orange zest
2 eggs and 1 egg yolk lightly beaten
1 cup light muscovado sugar (or substitute brown sugar)
1/2 tspn freshly grated nutmeg
1/2 tspn ground cloves
2 tspns ground cinnamon
1/2 currants (we suggest naturally dried Tabletop grapes) warmed with 2 tbspns brandy and left to soak
Heat oven to 220C.
Add pumpkin with the rest of the ingrediants and mix thoroughly and add to pastry case, smooth top.
Bake for 10 mins, reduce heat to 180C then bake for a further 10-15 mins.
Serve warm or cold with double cream or cream frache.