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Pumpkin and Carrot Pie

What you’ll need
How to Make
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

  • Food processor Pastry tin
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  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.
  6. Serve with crème fraiche.

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