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The Cookery Book

PUDDING

Pumpkin Pie

Pumpkin Pie1.webp
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Pumpkin Pie

 

Serves 6

Preparation:  10 – 15 mins

Cooking Time:  55 – 60 mins

 

 

I have been making this recipe for years but cannot recall who gave it to me! 

Pumpkin Pie is a delicious seasonal treat and doesn't last long. 

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The pumpkin images show the actual pumpkins from which the flesh was extracted to make the above pie! 

 

You might want to add a little more ginger and cinnamon if you want a slightly stronger flavour.

It is best to grind whole Allspice in a pestle and mortar for best flavour.

 

 I have various vegan pastry recipes under Miscellaneous (Home Page) if you prefer

not to use shop bought.

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A sweet paté brisée pastry is best!

 

 

 

 

 

Ingredients

 

  • 250 g (8 oz) shortcrust pastry

  • 450g ( 1lb) pumpkin flesh diced

  • 125g (4 oz) light muscovado sugar

  • 2½ ml (½ teaspoon)  ground ginger

  • 2½ ml (½ teaspoon) ground cinnamon

  • 2½ ml (½ teaspoon) ground mixed spice

  • 3 eggs

  • 150 ml (5 fl.oz.) single cream (you can use Vegan cream)

 

 

 

 

Method

 

 

1.   Preheat oven to 190°C.   
 

2.   Roll out pastry and line 8” deep flan dish.  Prick base, cover with greaseproof paper and bake blind for 10 mins.
 

3.   Bring a large pan of water to boil, add diced pumpkin and cook until tender.
 

4.   Drain well and liquidize to form smooth puree.   It is very important to get this as smooth as you can.
 

5.   Place purée in mixing bowl, add remaining ingredients mix well using whisk.
 

6.   Pour mixture into flan case and cook in centre of oven for 40 – 45 mins or until set.
 

7.   Cover with greaseproof paper if pastry turns too brown.
 

8.   Serve hot or cold with fresh cream.

 

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