Sweet pumpkin pie

Serves 8
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes


350g (120z) ready-made shortcrust pastry
700g (1½lb) peeled pumpkin flesh, roughly chopped
½ tsp mixed spice
½ tsp ground ginger
Good pinch of cinnamon
50g (2oz) butter, melted
175ml (6floz) double cream
150g (5oz) golden caster sugar
1 egg, beaten


1 Preheat the oven to 200C/R6. Roll out the pastry to line a 20cm fluted tart tin. Allow to chill for 20 minutes before trimming off the excess and fluting the edges. Line with baking parchment and fill with baking beans. Bake for 15 minutes, remove the paper and beans and bake for a further 8 minutes or until the base is crisp.

2 Reduce the oven to 190C/R5. Meanwhile, place the pumpkin in a large roasting tin, sprinkle over all the spices and drizzle with the melted butter. Shake to coat and then roast for 45 minutes or until tender. Blend to a thick purée with all the buttery juices and set to one side.

3 Reduce the oven to 150C/R2. Heat the cream until almost boiling, add the sugar and then stir until dissolved. Add to the pumpkin purée along with the egg and whizz briefly until just incorporated. Carefully pour into the pastry case and bake for 30 minutes until set with a slight wobble in the centre. Allow to cool for 30 minutes before slicing and serving with a drizzle of cream.


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