The Perfect Pumpkin Pie Recipe

Autumn Classic - Pumpkin Pie
17th October 2016

Pumpkins are not just for carving! Try whipping up this warming pumpkin pie this October and leave the little monsters to the chocolate.


You will need:- x1 22 inch pie dish, baking beads, rolling pin, sieve, tin foil, food processor or potato masher, whisk, sauce pan, mixing bowl and a wire rack for cooling.

  • 500g pre-made short crust pastry
  • 450g chopped pumpkin (skin removed)
  • 3 large free range eggs
  • 75g/3oz soft dark brown sugar
  • 1 tsp ground cinnamon
  • ½ level teaspoon freshly grated nutmeg
  • ½ tsp ground ginger
  • 275ml double cream
  • Plain flour for dusting
  • Butter for lining the pie dish
  • Pecan nuts to decorate (optional)
  • Vanilla Ice-cream or créme fraïche to serve


  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. Place the pumpkin chunks on a baking tray, cover with foil and roast until soft and tender. This will take about 20-30 minutes, depending on your pumpkin.
  3. Lightly dust your worktop with plain flour and roll the pasty out to the thickness of a pound coin.
  4. Lightly grease the pie dish and line with the pastry.  Blind bake for 20 mins using the baking beads to prevent the pastry from shrinking away from the tin.
  5. Once the pumpkin has cooked and has cooled enough to touch, press into the sieve to extract any excess water. Set aside to cool before blending in a food processor, or mashing by hand into a pureé.
  6. In a mixing bowl lightly whisk the eggs and set aside.
  7. Place the sugar, spices and the cream in a saucepan, bring to simmering point, whilst gently whisking. Pour over the eggs and whisk again briefly. Add the pumpkin pureé, and whisk until thoroughly combined.
  8. Reduce the oven temperature to 180C/350F/Gas 4. Pour the filling into your pastry case and bake for 35-40 minutes.
  9. Place the tin on a wire rack to cool.  Whilst the pie cools, roughly chop the pecan nuts and sprinkle on the top of the pie.
  10. Serve with a generous helping of ice-cream or créme fraïche.