Savoury Pumpkin Pie

Method

1. Preheat a fan oven to 180°C. Grease and dust a pie tin/dish before lining it with the pastry. Blind bake the pastry in the oven for 20-25 minutes. You do this by covering the raw pastry with baking parchment, then filling this with baking beans or dried rice.

2. Once the pastry has been blind baked, remove the pastry from the oven and lift the baking beans out by picking up the baking parchment by the edges and popping it somewhere so they can cool safely.

3. In a large jug, combine the pumpkin purée, eggs, yoghurt and garlic until you get a smooth mixture. Add a small amount of salt and pepper to season.

4. Carefully pour the liquid into the pastry case, making sure to leave 2cm clear from the edge of the pastry. Bake in the oven until the filling has set—it depends on the size of pie you make but a large pie (rather than 4 individual ones) takes about 45 minutes— but do keep an eye on your pie!

5. Serve your savoury pumpkin pie with the bacon on top and a big dish of seasonal greens on the side.