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You are here: Croan Cottage Blog » Recipes » Blog article: Pumpkin and Apple Pie

Pumpkin and Apple Pie

Melt 20g of butter over a low heat.

Add the diced pumpkin to the pan, cover and cook until tender.

Push through a fine mesh sieve.

Meanwhile melt 75g of butter with the brown sugar and honey.

Beat into the pumpkin puree along with 3 beaten eggs, a half teaspoon each of ground ginger and cinnamon, the zest and juice and 2 (peeled) grated cooking apples (we use a heritage variety from the orchard called Uncle John’s Cooker).

Pour the mixture into a pastry case that has been baked blind and cook at 180 degrees for about 45 minutes.

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