The bags are very autumnal this week and with the imminence of that most frightening of nights there are pumpkins in nearly all of them. They have come from Andrew Ward in Kent and are called Baby Bears.

Pumpkin is excellent roasted as a side dish and also added roasted to salads. You could make a pasta sauce using cooked pumpkin, garlic, lemon juice, double cream, nutmeg and lots of parmesan. You could scoop out the seeds and toast them before cutting out eyes and a nose and putting in a candle. Or if you are feeling very ambitious you could try the American Pumpkin Pie.

American Pumpkin Pie

For the Pastry
250g plain flour
125g butter or lard

For the Filling
500g pumpkin peeled and diced
100ml water
2 eggs
½ tsp cinnamon
½ tsp grated nutmeg
1 can ( just less than 400g ) condensed milk

Rub flour and butter together into fine crumbs. Sprinkle a little water over them and mix together to form a short pastry ( but don't overwork it ). Put into a 20cm tart tin and chill for ½ an hour. Poach the pumpkin in the water until soft enough to puree ( approx. 10 - 15 mins ). Mash to a smooth paste and allow to cool completely. Beat in the eggs, cinnamon, nutmeg and milk and then set aside. Preheat oven to 200C/400F/Gas Mark 6 and warm a baking tray large enough for the tart tin. Fill the pastry case with the pumpkin mixture and bake the pie on the hot baking tray for 15 minutes. After that lower the temperature to 180C/350F/Gas Mark 4 and cook for a further 30 minutes. A fan-assisted oven should take less time than an old fashioned one. When the time is up, check that the pastry is golden and the filling is set ( it might need another 10-15 mins ). Traditionally this dessert is served cold. You could serve with ice cream or crème fraiche to reduce the sweetness a little.

Best Wishes

Isobel Davies