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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Pumpkin


See more Recipes from Waitrose



Edwardian Pumpkin Pie

  • Preparation time:1 hour, plus chilling
  • Cooking time:30 minutes
  • Total time:1 ½ hours, plus chilling  

Serves: 6


  • Filling
  • 400g peeled, deseeded pumpkin flesh
  • 200ml water
  • 85g caster sugar
  • Finely grated zest of 1 lemon
  • 3 tbsp brandy
  • Pinch of ground cinnamon
  • Pinch of ground ginger
  • 142ml carton double cream
  • 5 medium egg yolks
  • Pastry
  • 250g plain flour
  • Pinch of salt
  • 125g cold butter, diced
  • 1 medium egg yolk


  1. Put the flour, salt and butter in a food processor and whiz to fine crumbs. Tip into a bowl and add the egg yolk and enough cold water to bind the dough (about 2 tbsp). Lightly knead on a floured surface, then roll out and line a deep, 20cm tart tin with a removable base. Prick the base with a fork, line with greaseproof paper and baking beans. Chill for 30 minutes. Preheat the oven to 200°C, gas mark 6.
  2. Put the pumpkin in a saucepan with the water. Bring to the boil, cover and simmer until the pumpkin is very soft and the water has evaporated. If necessary, add a little more water as it cooks but you need the final mixture to be quite dry. Purée the pumpkin and cool.
  3. Bake the pastry for 10 minutes, remove the paper and beans and bake for 8-10 minutes more or until it no longer looks raw. Reduce the oven to 180°C, gas mark 4.
  4. Mix the pumpkin with the sugar, lemon zest, brandy and spices. Beat together the egg yolks and cream and add to the mix. Pour into the pastry case. Bake for 30-40 minutes or until just set with a slight wobble. Serve warm or cold, dusted with icing sugar.

Pumpkin In Syrup

This Turkish pudding can be kept for days, even weeks, in the refrigerator. You need to use the sweet, orange flesh of large pumpkins. It is very rich, so serve small portions.

  • Preparation time:15 minutes
  • Cooking time:30 minutes
  • Total time:45 minutes 

Serves: 8


  • 500g caster sugar
  • 1kg Peeled and seeded pumpkin
  • ½ Lemon, juice
  • 1½ tsp Cardamom seeds (from inside the pods)
  • ½ tsp Ground ginger
  • 75g Walnuts, finely chopped
  • 150ml Clotted cream


  1. Prepare the pumpkin using a large, heavy knife and ensure any stringy bits are removed. Cut the flesh into 3–4cm pieces and put in a wide saucepan with 250ml water. Cook covered with a tight lid (so that the pumpkin steams), over a low heat, for 15 minutes or until tender.
  2. Add the sugar, lemon, cardamom seeds, ginger and 350ml water. Simmer, uncovered, for 10 minutes until the syrup thickens, turning over the pieces of pumpkin occasionally. Cool. If the syrup is too thick, add a little water and reheat.
  3. Serve cold, sprinkled with the chopped walnuts and a spoonful of clotted cream.

Simple fruit sorbet

  • Preparation time:Ready in 10 minutes, plus freezing
  • Total time:10 minutes 

Serves: Serves 6


3 x 250ml Waitrose LOVE Life Orange, Mango & Pumpkin Smoothies

225g strawberries, hulled and chopped



1. Churn the smoothies in an ice cream maker with the strawberries for 1 hour until firm.

2. Spoon into 6 glasses and chill until ready to serve.


Cook’s tip

If you don’t have an ice cream machine, make a granita: freeze the ice cream mixture in a rigid container, then break up with a fork and spoon into glasses.


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