A few days ago I posted my Creamy Pumpkin Soup recipe, to carry on the Halloween theme I am posting my Pumpkin Pie Recipe. This pumpkin Pie is actually my mums recipe but I have tweaked it a bit to satisfy my sweet tooth. This Pie is made using the flesh of a Pumpkin and a delicious sweet pastry. It has two parts to it, one being the filling and one being the pastry but don’t be put off as both parts are simple to do and so worth the time.


Nannas Pumpkin Pie


Sweet Pastry

225g Plain flour

110g Butter

80g Caster Sugar

1 Large free range egg

1tsp Cinnamon


500g Pumpkin puree

300ml Double cream

3 Free range eggs

Zest of one small orange

150g Caster sugar

Pinch of salt

1tsp Ground ginger

1tsp Ground cinnamon

1tsp Ground nutmeg


To make the sweet pastry, stir together the plain flour, cinnamon and sugar, then add the butter and rub together to make bread crumbs. Once the mixture is looking like bread crumbs add the egg and knead until you can produce a ball. This is quite a wet dough at this point, so it needs to be wrapped in cling film and placed in the fridge for a minimum of half an hour. The dough will firm up within this time.

Preheat the oven to 180⁰C (gas mark 4). To make the pumpkin puree you need to deseed the flesh of a pumpkin then roughly chop it before putting it in a pan of slightly salted boiling water. The pumpkin needs to be boiled until soft then drained using a sieve. Whilst the pumpkin is draining, remove the pastry dough from the fridge. Flour the rolling pin and the surface that you will roll the pastry out on. Roll the pastry to a £1 coin thickness. Grease the tart tin with butter then line the tin with the rolled out pastry. Blind bake for 10 minutes. After the 10 minutes, remove the clay beads and baking paper then bake the pastry for a further 5 minutes. Whilst the pastry is baking, blend the pumpkin with a hand blender to make the pumpkin puree. In a large bowl lightly beat the cream and eggs together then stir in the orange peel, sugar and pumpkin puree. Add the salt and spices into the mixture and stir well until all is combined. Once the pastry has baked and cooled, spoon in the filling mixture then bake for around 45 minutes or until the pie has set and turned a light brown colour. Serve on its own or with cream.

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