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.

sonia.lee2@btinternet.com | leelifenutrition
👨‍🌾 HELLO PATCH 👨‍🌾
⁣
Meet Patch, the newest member of our scarecrow team. He’s been hanging out with us over lockdown and helping tend to The Patch. He’s decided to stick around and is looking forward to seeing you all in a few weeks. 🎃

He’s been here so long, he’s starting to look a little familiar!
⁣
#pumpkinupdate #thepatchkilduff #pumpkinpatchpals #scarecrow #scarecrows2020 #pumpkinnews #kilduffpumpkins #kildufffarm #thepatchkilduff #scottishpumpkins #culinarypumpkins #loveeastlothian #eastlothianpumpkinpatch #northberwick #pumpkinpatch #pumpkins #pumpkinpicking #farmlife #autumn2020 #visitscotland #diversification #pickyourownpumpkins #talesfromthepatch #pumpkinsscotland #pumpkinpickingscotland #eastlothian #myeastlothian #daysouteastlothian #halloween2020
🎃 UPDATE FROM THE PATCH 🎃 

Three weeks to go! Behind all the exciting pumpkin news and pics filling our grid just now, Covid reality is keeping us all in check! We are working incredibly hard to make sure we are doing everything we can to keep The Patch running this year while making sure we keep everyone safe too. We continue to work with East Lothian Council to ensure Scottish Government guidelines are being met and that we are safe to go ahead. We promise to keep you updated with information as and when we have it.

You may have seen over on Native & Wild’s social media that, together, we have made the decision to scale back our food offering on The Patch this year in a bid to help keep you and your little ones safe.

The Native and Wild food truck will still be with us on The Patch but in a slightly different capacity this year. Sadly, they won’t be serving their Posh Stovies, but instead will be selling kick ass coffees, teas, cakes and other sweet treats with a certain theme 🎃

We take your safety extremely seriously so we want to reduce any queues and make your experience at The Patch as fun and relaxing as possible. 

We, more than anyone, know it’s disappointing. This obviously isn’t what we had planned for 2020 on The Patch but we do believe this is the RIGHT thing to do for everyone. 

And next year, it's going to be MEGA 💥

#nativeandwild #kildufffarm #thepatchkilduff #scottishpumpkins #pumpkinpatch #scotchbeef #ruralleaders #scottishfarming #midlothianfood #eastlothian #pumpkinrevolution #ruralcollaboration #supportfarming #farmingfamilies #pumpkins2020 #covid_19 #eventsscotland
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