Farm Kitchen: Pumpkin Swirl Recipe
1 October 2023
•
By Sammy
Recipe
Autumn
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One of our favourite places to visit in autumn, is our fellow farmers and friends at The Pumpkin Patch, East Bergholt. We love messing about on the patch, picking our perfect pumpkin and enjoying a hot chocolate in the late autumnal sun, but it does tend to mean we have a lot of pumpkins!!! Laura who runs the patch is keen to spread the word that pumpkins aren’t just for Halloween, but are tasty veg that can be used throughout the year. So here’s one of her scrummy pumpkin recipes.
Ingredients:
2 x pack of shop brought puff pastry (at room temp)
500g of deseeded and peeled pumpkin cut into 1 chunks (1 x small to medium pumpkin)
2 large eggs and 1 extra egg yoke
75g of soft brown sugar
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground allspice
½ tsp ground ginger
250ml double cream
2-3 handfuls of raisins
5 tbsp icing sugar mixed with a little water or lemon juice to make a drizzle
Ingredients:
2 x pack of shop brought puff pastry (at room temp)
500g of deseeded and peeled pumpkin cut into 1 chunks (1 x small to medium pumpkin)
2 large eggs and 1 extra egg yoke
75g of soft brown sugar
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground allspice
½ tsp ground ginger
250ml double cream
2-3 handfuls of raisins
5 tbsp icing sugar mixed with a little water or lemon juice to make a drizzle
Pumpkin Pie Puree:
- • Pre heat oven to 200C
- • Place chunks of pumpkin on a baking tray and loosely cover in tin foil
- • Roast until soft (usually takes about 45min)
- • Tip away any water collected on the tray
- • Peel away the skin, use a spoon if needed
- • Blend with a food processor or hand blender till smooth!
This is also a great way of creating a puree that you can use as a soup base, pie base or freeze for later use.
Pumpkin Filling:
- • Lightly whisk the 2 eggs and the extra yoke
- • Place the sugar, spices and cream in a heavy bottomed pan and gently simmer.
- • When simmering, gently whisk to ensure all ingredients are combined
- • Pour over eggs and whisk
- • Add pumpkin puree and whisk
- • Allow to cool
Swirls
- • Reduce the oven temp to 180C/170C
- • Line a deep sided baking tray with baking paper
- • Roll out the 2 rolls of puff pastry
- • Spread the pumpkin puree lightly over the 2 sheets of puff pastry (but ensure they’re completely covered)
- • Sprinkle on the raisins
- • Roll the puff pastry length ways so that it is as long as possible (rather than width ways)
- • Cut into 1 ½” rolls
- • Place onto baking tray so you can see the swirls, place them with a very small gap between them to allow them to spread
- • Place in the middle of the oven for 15-20mins
- • Remove from the oven and allow to cool
- • Drizzle artistically with icing sugar
We love to snaffle these down at the pumpkin patch with a Chai Latte or cheek hot chocolate!
If you still have a lot of pumpkin filling left over, pop it into a pre brought sweet pastry case (most supermarkets supply them) and bake for 30-40mins and you’ll have a delicious pie too!
There’s lots more pumpkin recipes and ideas for using or re-purposing your carved pumpkins on our website: https://www.thepumpkinpatcheastbergholt.co.uk/pumpkinideas
If you still have a lot of pumpkin filling left over, pop it into a pre brought sweet pastry case (most supermarkets supply them) and bake for 30-40mins and you’ll have a delicious pie too!
There’s lots more pumpkin recipes and ideas for using or re-purposing your carved pumpkins on our website: https://www.thepumpkinpatcheastbergholt.co.uk/pumpkinideas
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