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Pumpkin Pie

Recipe Submitted By: bakingmad

A hearty, warming pie, stuffed full of seasonal pumpkin.

450 grams	Pumpkin, peeled and cubed
50 grams	Golden Granulated Sugar (Billington's)
1 tsp	Ginger ground
1 tsp	Cinnamon ground
1 tbsp	Olive Oil
	Ginger fresh, 5cm piece
300 grams	Chicken Breasts, skinned and diced
6	Spring Onions chopped
1	pepper red, deseeded and chopped
1 tbsp	Plain White Flour (Allinson Nature Friendly)
	Freshly Ground Black Pepper
350 grams	Shortcrust pastry
	Free Range Eggs (Happy Eggs) lightly beaten for glaze

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Preheat the oven to 200ºC/400ºF/Gas Mark 6, 15 minutes before baking. Place the pumpkin with the sugar and 150ml/¼pt water in a pan and simmer for 20 minutes or until tender. Cool slightly then mash to form a chunky purée. Mix in the ground ginger and cinnamon
Heat the oil in a frying pan, add the ginger and chicken. Cook gently for 5 minutes or until sealed and lightly browned. Add the spring onions and the red pepper and cook for a further 2 minutes. Add the flour and cook for 2 minutes. Stir in the stock, bring to the boil, stirring, then remove from the heat and allow to cool.
Roll the pastry out on a lightly floured surface and use half to line 20.4cm/8in deep pie plate. Press out any excess moisture from the pumpkin purée and spoon over the pastry base. Place the chicken filling on top. Roll out the remaining pastry and place over the filling to form a lid, trim edges and seal. Roll out the pastry trimmings and shape to decorate the pie. Brush with a little beaten egg.
Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables
Tips: This could also be made with leftover cooked chicken or turkey. If you can not find pumpkin replace with butternut squash