Old-fashioned deluxe pumpkin pie with dried cranberry sauce

Method

1. Preheat the oven to 190ºC/Gas 5.

2. In a mixing bowl mix together the pumpkin, evaporated milk , brown sugar, white sugar, cloves, salt, nutmeg, maple syrup, eggs and melted butter making a smooth mixture.

3. Pour the pumpkin mixture into the blind-baked flan case. Bake the pumpkin pie for 40 minutes until the crust is golden-brown and the filling has set. Remove from the oven and set aside to cool.

4. Meanwhile, make the dried cranberry sauce. Soak the dried cranberries in the brandy and cranberry juice for 30 minutes.

5. Transfer the cranberries and the macerating liquid to a saucepan. Add the caster sugar and vanilla pod. Bring to the boil over a high heat, reduce the heat and simmer for 5-8 minutes until reduced and thickened. Set aside then reheat as required.

6. Serve the pumpkin slices with warm dried cranberry sauce on the side.

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Ingredients

340g cooked pumpkin flesh, pureed using a blender, processor, or ricer
340ml evaporated milk
5 tbsp dark brown sugar
2 tbsp white sugar
1/2 tsp ground cloves
1/2 tsp Salt
1/2 tsp ground nutmeg
175g maple syrup
3 Eggs, lightly beaten
1 tbsp melted Butter
20cm ready-made pastry case

For the dried cranberry sauce:

125g dried cranberries
115g caster sugar
1 vanilla pod
50ml Brandy
170ml cranberry juice

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