Pumpkin Pie

[[ recipeID=recipe-8kfmm4xe0, title=Pumpkin Pie ]]

Pumpkin Pie

Servings: 8


  • Prep Time: 1 hours 40 mins
  • Cook Time: 1 hours 40 mins
  • Total Time: 3 hours 20 mins


  • 350 g sweet short crust pastry
  • 1 small edible pumpkin or medium butternut squash
  • 145 g maple syrup
  • 1 tsp cinnamon
  • ½ tsp grated nutmeg
  • 2 large eggs
  • 150 ml evaporated milk
  • You'll also need

    • A 20cm tart tin


    1. Pre-heat the oven to 200C. Cut pumpkin or squash in half or quarters depending on the size, scooping out the seeds and fibres inside. Place skin-side up in a roasting dish with a couple of tablespoons of water and roast for approx 30 minutes, until tender.
    2. Keeping the oven on, take the pumpkin out and leave to cool slightly before peeling off the skin. Put the flesh into a food processor, blitz until smooth before transferring into a fine sieve and drain for at least an hour. 
    3. Roll out your pastry on a floured surface to around the thickness of a £1 coin and line your tart tin, gently pressing in the edges before trimming off any excess pastry from the rim. Cover with clingfilm and chill for 30 minutes.
    4. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven and turn the oven down to 180C.
    5. Meanwhile, put 250g of the drained pumpkin purée in a large bowl and stir in the maple syrup, nutmeg and cinnamon, then mix in the beaten eggs. Gradually stir in the evaporated milk and pour into the pastry case.
    6. Bake for 30 - 40 minutes, until the filling is just set but still has a wobble in the centre. Allow to cool before removing from the tin. Lightly dust with a cinnamon and icing sugar mix and serve with a dollop of clotted cream.