Pumpkin Pie


  • 750 grams Pumpkin (Peeled and Cut into chunks)
  • 350 grams Shortcrust Pastry
  • Handful Plain Flour for rolling the pastry
  • 140 grams Dark Brown Sugar
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 2 Free Range EggsFree Range Eggs
  • 25 grams Butter
  • 175 ml Milk
  • Pinch Salt
  • Whipped Cream (decoration)
  • 1 tablespoon Cinnamon to sprinkle (decoration)


  1. Preheat the oven to 180C/160C fan/gas 4.

  2. Boil the pumpkin chunks in a large saucepan of water (covered with a lid) for 15 mins or until the pumpkin has softened. Once cooked, set the pumpkin aside to cool.

  3. To make the pie crust: roll out the pastry on to a lightly floured surface and lay it into a 22cm loose-bottomed pie tin. Place in the fridge for 10 mins to chill, before lining the pastry with baking parchment and beans and bake in the oven for 15 mins. Now, remove the beans and paper, and bake for a further 10 mins until the base is a golden brown colour with a biscuity consistency.  Once removed from the oven, set aside for a few minutes to cool.

  4. Turn up the oven to 220C/200C fan/gas 7.

  5. Mash, then sieve the cooled pumpkin until it has a smooth consistency without any lumps.

  6. In a separate bowl, combine the sugar, salt, ground nutmeg, ground cloves and mix in the beaten eggs, butter and milk, Now fold in the mashed pumpkin, untill all the ingredients are well combined.

  7. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

  8. Pour the mixture onto the baked pastry still in the pie tin and cook for 10 mins. Now reduce the temperature to 180C/160C fan/gas 4 and continue to bake for a further 35-40 mins until the filling sets.

  9. Once baked, remove from the oven and set aside to cool, before cutting into slices and decorating with whipped cream and a sprinkling of cinnamon.