Total Time
55mins
Prep 15 mins
Cook 40 mins

A super easy recipe for those of us who enjoy pumpkin. This is a real family favorite in our house. I have posted a photo but I didn't have a chance to take a second shot as the dish was eaten before I could. Serve with fresh cream or vanilla ice cream. Gorgeous.

Ingredients Nutrition

Directions

  1. Preheat oven to 200c
  2. Sift the flour and icing sugar together in a large bowl.
  3. Chop the butter into the flour and and rub gently with finger tips to make and breadcrumb like mixture. ( I use a processor ).
  4. Add the egg into the crumbs and bind all together, to form a ball of pastry. Wrap in cling film and chill for 20 minutes.
  5. Line a 10", loose based tart tin with the rolled out pastry. prick the pastry all over with a fork and then bake it blind for 20 mins till golden.
  6. In a pot mix together the pumpkin, raisins, peel, sugar, butter and spice with 1 tbsp water. Mix well and cook for 10 minutes.
  7. Pack the pastry case with the pumpkin mixture.
  8. using the butter add the flour and make more crumbs for the crumble topping, stir in the sugar and chopped nuts.
  9. Spoon the crumble mix over the pumpkin and and bake for about 40 mins, till the top is golden and crisp.