Pumpkin and carrot pie

Pumpkin and carrot pie


Serves 6

250g (9oz) Whole Lotta Loaf – breadcrumbs
200ml orange juice
2 oranges – zest only
2 carrots – grated
200g (7oz) tinned pumpkin puree
250g (9oz) brown sugar
4 eggs – beaten
50g (2oz) pumpkin seeds
Crème fraiche

What you’ll need
Food processor Pastry tin

How to make

1.Cut the bread into chunks and place in a food processor. Blend into a fine breadcrumb mixture.

2.In a large bowl, mix the orange juice, orange zest, grated carrot, pumpkin puree, brown sugar then fold in beaten eggs.

3.Pour in to pastry lined greased tin.

4.Sprinkle the pumpkin seeds on the top.

5.Bake at 170°C / 325°F / gas mark 3 for 20 to 25 minutes.
Serve with crème fraich

Recipe courtesy of Cranks

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