Ingredients

• 5.5 lbs -2.5kg butter (squash) pumpkin, peeled, seeded, and cut into chunky cubes
• 2 tbsp olive oil
• 2 large eggs, beaten
• ½ tsp salt
• ½ tsp black pepper
• 7oz-200g Gorgonzola cheese, crumbled
• 1 tsp fresh thyme leaves, plus sprigs for garnish

Steps

• Step 1

  Preheat the oven to 200°C (400°F). Place the pumpkin cubes on a roasting pan, drizzle with olive oil, and roast for 25-30 minutes until soft and caramelised. Let it cool, then mash with a fork and wring out any excess moisture using a cheesecloth or kitchen towel.

• Step 2

  In a bowl, mix the mashed pumpkin with beaten eggs, thyme, 3/4 of the Gorgonzola cheese, salt, and pepper until smooth.

• Step 3

  Preheat the oven to 190°C (375°F).

• Step 4

  Roll out the chilled pie crust dough on a floured surface to about a 12-inch (30cm) circle. Transfer it to a lined baking sheet.
  Spoon the pumpkin filling onto the center of the pastry, leaving a 2-inch (5cm) border. Fold the edges of the pastry over the filling, creating pleats. Top with remaining crumbled Gorgonzola.

• Step 5

  Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.

• Step 6

  Garnish with fresh thyme and serve warm.

Little Tips

Ensure the mashed pumpkin is well-drained using a cheesecloth or kitchen towel to avoid a soggy filling.