A perfect union - Pumpkin and Bacon Pie

At this time of year the markets in Paris are full of pumpkins, pears and apples. I love how this city follows the seasons. It adds a certain rhythm to life that you can depend on. The appearance of pears signals cold weather, and what better way to announce summer than the arrival of cherries and strawberries. Having lived nearly 5 years in the U.K. I found that English supermarkets have lost some sense of this and you can buy fruit and vegetable out of season, all year round.

If you want to keep in touch with the seasons this month this is a perfect marriage of vegetables, flavours and seasons. Pumpkin, bacon and a touch of nutmeg always compliment each other and the simple fact that it is a pie makes any cold day instantly warmer and comforting.

Pumpkin and Bacon Pie

1kg pumpkin

200g bacon (cut into small pieces)

1 packet of ready-made flaky pastry (or you can make your own if you have time)

125ml crème fraîche (or sour cream depending on where you live)

2 - 3 pinches of grated nutmeg

1 egg beaten or a couple tablespoons of milk for glazing the pastry

Peel the pumpkin and cut into 2cm cubes. Place in a microwave proof bowl, add 1 tablespoon of water and cover. Cook in microwave for approx. 5 mins until soft when poked with a knife.

In a large pan fry the bacon until golden and crispy. Then add the pumpkin, the crème fraîche and nutmeg. Season with salt and pepper according to your taste.

Pour the pumpkin mixture into your pie dish and cover with the flaky pastry. You need to work quite quickly with the pastry because as the pumpkin mixture is hot it will soften the pastry and make it difficult to work with. Slash 2 lines approx. 3cm in length in the top of the pastry to let the steam escape while cooking. 

Brush with the beaten egg and cook in the oven at 200°C for 20 minutes.