Ingredients:

Pastry
• 100 g pecans (optional but delicious)
• 150 g plain flour
• 75 g unsalted butter, room temperature
• 50 g icing sugar
• 1 large egg

Pumpkin filling
• 450g freshly roasted & cooled pumpkin flesh only
• 2 tsp honey (plus extra honey for pumpkin seed brittle)
• 150 ml carnation milk
• 150 ml double cream
• 100 g soft brown sugar
• 3 large eggs
• 1 tbsp cornflour
• 1 tsp mixed spice
• ½ tsp ginger powder
• ½ tsp grated nutmeg
• ½ tsp cinnamon powder
• ¼ tsp ground cloves
• 10 turns of black pepper
• 8 turns of Himalayan salt

Kilduff Pumpkin Pie

An American classic with a Scottish twist.

Ingredients:

Pastry
• 100 g pecans (optional but delicious)
• 150 g plain flour
• 75 g unsalted butter, room temperature
• 50 g icing sugar
• 1 large egg

Pumpkin filling
• 450g freshly roasted & cooled pumpkin flesh only
• 2 tsp honey (plus extra honey for pumpkin seed brittle)
• 150 ml carnation milk
• 150 ml double cream
• 100 g soft brown sugar
• 3 large eggs
• 1 tbsp cornflour
• 1 tsp mixed spice
• ½ tsp ginger powder
• ½ tsp grated nutmeg
• ½ tsp cinnamon powder
• ¼ tsp ground cloves
• 10 turns of black pepper
• 8 turns of Himalayan salt

Method:

Pastry
1. Heat the oven to 190C|180C fan|gas 5.
2. Grease a 10” ceramic pie dish with butter. If you don’t have one, a metal or glass pie dish will do.
3. Blitz the pecans in a food processor or finely chop. Add the flour, butter and icing sugar to the pecans and blend until the pastry starts to crumb.
4. Add the whole egg and blend until the pastry forms one giant ball around the bowl. If the mixture is too wet, add a little more flour until a ball forms.
5. Put the pastry mix straight into the prepared pie dish. With your hands, gently push the pastry mix evenly into the edges and around the base of the dish.
6. Prick the pastry with a fork, cover and rest in the fridge for 20 minutes.
7. Cover the pastry, especially the edges, with tin foil and line with baking beans. Blind bake the pastry case for 20 minutes. This will partly cook the pastry and prevent the pie having a raw, soggy base.

Filling
1. Cut the pumpkin in half, scoop out the seeds (saving them for later), cut into quarters and place on a baking sheet, face down, skin up. Bake at 180C for approximately 30-40 minutes until soft.
2. Place the cooled pumpkin (flesh only, no skin), honey, carnation milk and double cream into a food processor and blend until you have a smooth puree. Add the sugar, cornflour, spices, salt & pepper. In the final stages blend in the eggs.
3. Pour the mix into the pumpkin pastry shell. Take care not to overfill the dish, 3/4 full is perfect (you will have to carry it to the oven!) If you have any spare mix, pour it into individual ramekin dishes and bake along with the pie for a pastry free option.
4. Bake the pie in the preheated oven for 50 – 55 minutes. About halfway through, when the top of pie has set, gently cover the pie with tin foil. This stops the pastry edge singeing. If you are baking the mix in ramekins these ones should be ready at this point too.

Honey Pumpkin Seeds
1. Rinse the pumpkin seeds, removing the stringy pumpkin flesh and dry.
2. Toss the seeds in a mix of 2 tbsp honey & a dash of water.
3. Lay the honey coated seeds flat on a greased tray and bake in the oven at 180C for approximately 15 minutes. Make sure you keep an eye on the pumpkin seeds as they can burn easily.
4. Once golden, remove the seeds from the oven and leave to cool completely. Then break into pieces.
5. Use the seeds to decorate the edge of you pie.

This recipe has been lovingly created for Kilduff Farm by Sonia Lee, LeeLifeNutition.
Sonia is a business mentor and accredited coach but also an enthusiastic cook, nutritionally conscious recipe writer and food photographer. She has a Diploma in Culinary Medicine and Applied Nutrition. As a mother of two she is passionate about nutritional content, wellbeing and the intelligent sourcing of ingredients in her cooking. Sonia greatly supports the genuine care and attention that the team at Kilduff Farm invests into their pumpkins and is excited to be working with them to develop and promote their use.

www.leelife.co.uk

leelifenutrition@yahoo.com | leelifenutrition
Signing off for a while...
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Day 5 of the new year and we’re in another lockdown. Not where any of us want to be (especially in the depths of winter in Scotland) and certainly the 5 of us are all feeling topsy turvy again. The prospect of virtual school and missing family, friends and ‘normal’ life dreadfully is hitting us all hard. 
⁣
While these little squares have the ability to provide a whole heap of support and a link to the outside world, my relationship with my phone and social media has got a little bit out of whack over the last wee while. These little people need the best version of me to help them through the next few weeks so I’m going ‘cold turkey’ and stepping away for a wee while!
⁣
So, stay safe and good luck. Above all, be kind to yourselves. The light is most definitely at the end of the tunnel, we just need to keep going. Sending love, Lx
⁣
#signingoff #socialmediaswitchoff #timeout #familyfirst #socialmediadetox #creativecontent #stayhome #newnormal #lockdown #quarantinelife #ournewnormal #wellgethroughthis #togetherathome #farmlife #familyfarm #gratitude #gratefulheart #homeschoollife #onlygoodvibes #wellbeing #eastlothian #scotland #scotsspirit
Fizz by the firepit. 2021 - so far, so good.

#happynewyear #welcome2021 #firepitseason #fizzandfirepit #newyearsday #familytime #alittlepieceofus #magical #scotland #visitscotland #outdoorlife #outdoorliving
Looking forward, not back, this Hogmanay, with a grateful heart and thanks to all who have support our family this year.
⁣
Hoping 2021 is kinder to us all but particularly those for whom 2020 has been unbearably hard. 
⁣
See you on the other side. 
With love, Lucy x

#seeya2020 #hogmanay2020 #newyear #freshstart #grateful #backtobasics #magicandsparkle #wonderfullife #lookingahead #ourstory #scotland #edinburgh #instagood #instagood #stayhome #visitscotland #scotsspirit
Merry Christmas you lovely lot!

There couldn’t have been a better day for this @modocreative parcel to arrive. I have wanted one of these for so long and finally bit the bullet this year.  Not expecting it to arrive before Christmas as they have been super busy with orders this year, it arrived just in time and was a lovely surprise.

This year, more than ever, it’s so important to believe. Whether it’s in fairies, that The Big Guy is winging his way on his sleigh tonight or simply that everything will work out ok in the end. Just hold on tight and believe. And this is going to be hung in the kitchen as a daily reminder to all my lot to believe in themselves. 

Sending lots of love and strength from our family to yours this Christmas ✨ 

#webelieve #believeinmagic #modocreative #itsasign #magicandwonder #christmasmagic #ourstory #alittlepieceofus #kildufffarm #kilduffkitchen #christmas2020 #grateful