Buttercup pie

Tamara West

This recipe uses oven-roasted buttercup as a starting point. Click here for instructions on how to roast a buttercup.

Ingredients

1 packet	Sweet shortcrust pastry, choose one made with butter (Main)
1 ½ cups	Buttercup pumpkins, roasted, peeled (Main)
1 can	Evaporated milk, 375ml (Main)
3	Eggs
⅓ cup	Caster sugar
½ tsp	Vanilla extract
1 tsp	Nutmeg, grated
½ tsp	Ginger powder
½ tsp	Five spice
1 pinch	Salt

Directions

1. Line a 24cm flan tin with sweet shortcrust pastry and rest in the fridge or freezer for 5 minutes. Blind bake in a 200C oven for 10 minutes, remove the baking beans, and bake for a further 5 minutes. Set aside to rest.
2. In the food processor blendpeeled, roastedbuttercup with¼ cupevaporated milk to a smooth puree. Place in a bowl.
3. Beat eggs and caster sugar until the volume has doubled and the mixture is pale and ribbony.
4. Add vanilla extract and fold in the buttercup puree. Add grated nutmeg, ginger powder, five spice, and a pinch of salt.
5. Mix in the rest of the 375ml can of evaporated milk and pour into the pastry shell.
6. Bake at 200C for 10 minutes, then reduce temperature to 170C and cook for a further 35-40 minutes or until a knife inserted into the centre comes out clean.