Warming, tasty, Autumn treat.



Step 1

Pop the pumpkin into a saucepan. Add water and bring to the boil, allow to simmer for 15 minutes.

Step 2

Heat the oven to 180C. On a flat floured surface roll the pastry out. Use the pastry to line out a loose bottomed tart tin. Allow to chill in the fridge for 15 mins. Pop into the oven and cook for 10 mins or until golden brown. Take out of the oven and leave to cool.

Step 3

Increase the oven temp 220C. Take the cooled pumpkin and sieve into a bowl. In another bowl, combine the Lo Han Blend, nutmeg, salt and half of the cinnamon. Then mix with the melted butter, beaten eggs and milk.

Step 4

Next, add the pumpkin and stir well. Pour the mixture into the cooked pastry tart. Cook for 10 minutes before reducing the heat back to 180C. Cook for a further 35-40 minutes or until the filling looks as though it has set.

Step 5

Take out of the oven and allow to cool. dust over the remaining cinnamon. Serve with a dollop of cream or however you like.


• 750g Pumpkin peeled, deseeded and cut in small chunks
• 350g shortcrust pastry
• 140g Lo Han Blend

• Plain four, for dusting

• 1/2 tsp salt
• 1/2 tsp fresh nutmeg
• 1 tsp cinnamon

• 25g butter, melted

•2 eggs, beaten

•175ml milk

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