This year we had pumpkins that weren’t ripe when we got our first frost. Because we had so many and couldn’t bear to waste them I decided to experiment and found that they can still be used just the same as ripe pumpkins.
The first thing I made was a pumpkin pie:
Peel a whole pumpkin and slice thinly. Grease a pie dish with a little butter and line with shortcrust pastry. Place the sliced pumpkin in a layer on the bottom and sprinkle with a mixture of brown sugar and cinnamon. I used about 1/4 cup of brown sugar and 1/4 teaspoon cinnamon. Repeat the layers with remaining ingredients. Drizzle about a tablespoon of apple juice over the pumpkin layers and cover with short crust pastry. Glaze with a beaten egg and cut a hole in the top to let the steam escape. Place in a hot oven, about 200 ° C and bake until pastry is gold on top.
It’s delicious served with double cream or custard. The pastry needs to be quite thick, around 1/4 inch so the juices don’t leak out.
Unripe pumpkin can also be roasted and mashed as normal and even used to make pumpkin scones.