This is a really super, easy pie to make. I’ve chosen a Pumpkin and Goat’s Cheese Pie for this recipe because it’s nice and easy to make and it’s full of flavour. This pie is my favourite during the pumpkin season. It’s not hard to make a good meal out of a lovely pumpkin, and this pie would make a perfect lunch or dinner, or even a snack.
When they come in season I always buy five or six and keep them in the garage for later to make, as they seem to become very popular – children loving them for Halloween. I used to carve them when my children where little and put a candle inside and leave by the front door. The next day I used to see lots of pumpkins wasted however – what a shame, but for the children it was fun!
This pie can be served warm or cold, so if you are pushed for time, you can make it in advance and it will keep in the fridge for at least three days. I always cut the excess pastry (crust) off when I make any pie or my husband will eat it, he is forever trying to diet. Sometimes I feel guilty – well, only sometimes!
Although, having said that, did you know that the seeds are high in protein, iron, and B vitamins. I never throw away the seeds, I always roast them – here’s the method for that (scroll down my tips and tricks)
Lets see how easy to make this pie: