Pumpkin and Goat’s Cheese Pie

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Pumpkin and Goat’s Cheese Pie

Pumpkin and Goat’s Cheese Pie

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:

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Pumpkin and Goat's Cheese Pie
Votes: 1
Rating: 5
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Prep Time 25 minutes
Cook Time 1 hour
Servings
portions
Ingredients
Prep Time 25 minutes
Cook Time 1 hour
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put all the ingredients in the food processor then whisk well.
  2. Pour into a 12" by 8" tin, prepared with the precooked short crust pastry, I have lined it with greaseproof paper, then with a knife, level the top well.
  3. Now sprinkle with the diced goat's cheese, then chilli flakes and black pepper - although that's optional.
  4. Put in a preheated oven gas mark 3/170c on the middle shelf for 30 mins (or use a skewer to put in the center and if it comes out clean, it means it is mean its done.
  5. I had already cooked the pastry case for 30 mins, then I trimmed the edge off with a knife.
Recipe Notes

Don't over cook the pie. As soon as you feel its cooked, test by pressing down with your finger from the centre,  remove from the oven. (or use a skewer - if it come clean its ready)

Here is the link to the fresh pumpkin puree - scroll down my tips and tricks.

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