Who knew pumpkin pie would taste so good?

October 24, 2017


Sweet shortcrust pastry case – (if you’ve time make from scratch, or a packet of ready made sweet short crust pastry which you can add 40 g crushed pecans mixed in.)


For the filling;

450g / 1llb prepared weight of pumpkin flesh cut into 1 in / 2.5cm chunks

2 large eggs plus 1 yolk 

75g/3oz soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ teaspoon ground all spice

½ ground cloves

¼ teaspoon ground ginger

275ml / 10fl oz double cream



  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. If using a shop bought sweet crust pasty case, use one that is 23cm/9in diameter and 4cm/ 1 1/2in deep. If using your own pastry, roll it out on your marble pastry board & marble rolling pin and use it to line a 23cm/9in pie plate (not loose bottomed). Bake the pastry case blind for 20 minutes.
  3. To make the filling, place the pumpkin chunks and pulp on a baking tray, cover with tin foil and roast until tender. This will take about 20-30 minutes, depending on your pumpkin. Press the cooked pumpkin in a course sieve and to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand to a puree.
  4. Lightly whisk the eggs and extra yolk together in a large bowl.
  5. Place the sugar, spices and the cream in a pan, bring to a simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly. Now add the pumpkin puree, still whisking to combine everything thoroughly. 
  6. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
  7. Leave to cool on wire rack & serve with fresh cream.

Thanks to @antonyworrellthompson on @saturdaykitchen for great and easy recipe!


Written By: Jayne Little

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