Pumpkin pie

Recipe from: 21 May 2010

Ingredients 13
Servings 6
Time 5 mins


  • Crust:
  • Ready made sweet short crust pastry case or simply buy a packet of sweet short crust pastry and mix
  • Filling:
  • 450
    pumpkin, peeled and cut into 2 cm chunks
  • 275
    double cream
  • 2
    large eggs plus 1 yolk (use the white for another dish)
  • 75
    soft dark brown sugar
  • 1
    small lemon, grated zest only
  • 1
    ground cinnamon
  • 1/2
    freshly grated nutmeg
  • 1/2
    ground allspice
  • 1/2
    ground cloves
  • 1/2
    ground ginger


45 mins
Pre-heat the oven to 180 C.

Line a 23 cm tart dish with the sweet crust pastry or use the purchased case.

Steam or lightly roast the pumpkin and then put in a coarse sieve, pressing  lightly to extract any excess water.

Whisk the egg and the extra yolk well in a large bowl.

Put the sugar, the spices and the cream in a saucepan and bring to simmering point, whisking lightly to combine everything well.

Allow to cool for five minutes and then pour it over the eggs and whisk to combine everything well.

At this point, add the pumpkin pureé and continue whisking to combine everything thoroughly – pour the filling into the pastry case and bake for about 35-40 minutes.

It will puff up around the edges and still be a tad wobbly in the centre.

Now remove it from the oven and put the tart dish on a wire cooling rack until it has cooled down – place in the refrigerator.

Serve at room temperature or chilled with plenty of whipped cream.

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