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36 maltatoday SUNDAY 15 OCTOBER 2017 THIS WEEK THE RECIPES Pumpkin pie More usually seen in Orvieto, the Grechetto grape is often blended with other grapes to provide structure and nuttiness. This wine is produced in Umbria from 100% Grechetto to make this Colli Martani DOC - and it is a great example, coming from Arnaldo Caprai, considered to be one of the top Grechetto producers. This is a complex wine despite being unoaked; lots of fruit aromas and flavours combine with minerality. On the nose the minerality is evident as the smell of wet pebbles but the citrus and more exotic fruit aromas dominate. There are citrus, nectarine and peach flavours on the palate with a hint of almond. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 More usually seen in Orvieto, the Grechetto grape is often blended with other grapes to provide structure and nuttiness. This wine is produced in Martani DOC - and it is a great example, coming from Arnaldo Caprai, considered to be one of the top Grechetto producers. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 2016 Colli Martani Grechetto Grecante Arnaldo Caprai, Umbria Ingredients Filling • 1.5kg pumpkin • Flavourless oil (canola, sunflower, peanut) • 1 tin condensed milk • ½ cup whipping cream • 2 tbsp corn flour • 2 tbsp molasses • 2 tbsp flavourless oil • 1 tbsp ground cinnamon • 1 tsp ground ginger • 3 eggs, beaten Shortcrust pastry • 360g flour • 2 tsp salt • 226g butter, cold and cut into cubes • ½ cup ice-cold water 1. Cut the pumpkin into large chunks and brush with oil and place in a pre-heated oven at 200°C for 1 hour until tender. 2. While the pumpkin is cooking, make the pastry adding the cubed butter to the flour and salt in a large mixing bowl and rub the butter in until you have a breadcrumb-like mixture. 3. Add the water, a little at a time, and bring together until you get a pastry-like consistency. 4. Wrap the pastry in foil and place in the fridge for 1 hour. 5. When the pumpkin is cooked, scoop out the flesh and place in a food processor and blitz until smooth. 6. Add the condensed milk, cream, corn flour, molas- ses, oil, cinnamon, ginger and beaten eggs and mix until combined. 7. Roll out the pastry and line a greased flan dish, push- ing the pastry up the sides and removing any extra. Prick the bottom with a fork. 8. Place in the fridge for 15 mins. 9. Pre-heat the oven to 180°C. 10. Line the pastry with foil and add some dried beans or baking weights. 11. Bake for 12 mins until the sides set, then carefully remove the foil and the beans and continue to bake for another 5 mins. 12. Remove from the oven and fill the pie with the mix- ture. 13. Carefully return to the oven and bake for 1 hour until the centre is set. 14. Allow to cool for 30 mins in the tin before remov- ing and then allow to cool completely.