India's Pumpkin, Stilton and Black Pudding Pie Serves 4Serves 4Ingredients:For the filling: 30g black pudding75g of Stilton¼ large pumpkin500g squash (e.g. onion squash)300g cream3 Eggs1 bulb Garlic1 red onion1 tsp chilli flakesOlive oilSeasoning1 Bay Leaf1 Garlic Clove6 leaves of SageSpring of rosemary For the pastry:300g flour250g Butter (softened)2 EggsMilk50g black puddingPinch of sea saltMethod: Preheat the oven at 200C/400F/Gas 6. Peel, deseed and dice into one inch cubes the Pumpkin and Squash, discarding the bruised areas for composting. Chop off the top of the garlic exposing the tips of all the cloves, and slice the onion about 1 cm thick from the root. Retain half of the pumpkin. In large oven tray combine the pumpkin, squash, sliced onion, garlic bulb, drizzle with oil, and sprinkle on chilli flakes, salt and pepper and cook until soft and caramelized, roughly 50 mins. Drop Oven to180C/350F/Gas 5. Combine the butter and flour until evenly distributed, a sandy-like texture. Combine with egg, mixing until it comes together into a dough adding a little milk if too dry. Finely dice the black pudding and kneed into the dough gently to retain the flecks of the pudding. Wrap in cling film and chill for 20 mins. Roll out into a 12inch tart case, leaving the edge rough for a rustic looks. Blind bake for 10 minutes. Bring out of the oven and cover in egg wash using 1 whisked egg, and return to the oven for a further 5 mins or until the pastry is golden. (To ensure your pastry doesn’t rise cover in parchment and fill with rice for the first 10 mins of blind baking). To make the pumpkin mix using the retained pumpkin, place it in a sauce pan with a garlic clove, sprig of rosemary, bay leaf, salt, pepper and cream to cover. Simmer until soft, then add 25g of Stilton, blend until smooth and cool. Then combine with 3 whisked eggs and set aside. Drop the oven to 150C/300F/Gas 4. Take the garlic from the roasting tin and separate the cooked garlic from the skin, chop roughly and combine with the pumpkin mix, adjusting the seasoning if needed. Pour the pumpkin mix into the tart case, and fill with the roast chopped pumpkin and squash, onion. Crumble over black pudding, stilton, the sage leaves and a bit of rosemary, drizzle in oil and put in oven until set, roughly 30 mins. Let it cool for a few minutes, slice and serve with greens. This recipe was kindly donated to the #PumpkinRescue campaign by India Hamilton from notWasted. Click here for more recipes. Win a signed copy of High Fearnley-Whittingstall's new book For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to firstname.lastname@example.org.Keep up to date with the #PumpkinRescue on Twitter, Instagram & Facebook.