Simon Rimmer served up a delicious butternut squash and pumpkin pie with maple creme fraiche on Sunday Brunch.
The ingredients for the pastry: 225g of plain flour, 100g of unsalted butter, 1 egg, beaten, 25g of caster sugar, 50ml of milk, to bind (more if necessary), Plain flour and icing sugar, to dust and 1 beaten egg, for egg wash.
For the filling: 350g of pumpkin, peeled, cut into cubes, 150g of butternut squash, 50g of soft dark brown sugar, 140ml of double cream, 1 teaspoon of clear honey, 1 teaspoon of ground cinnamon, 1 pinch of freshly grated nutmeg, 1 pinch of ground allspice, 1 pinch of ground ginger and 2 free-range eggs, beaten.
To serve: 250g creme fraiche, 4 – 6 tbsp maple syrup and 50g pumpkin seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes