Pumpkin Pie

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This is the ultimate Autumn pudding. If you have never tried pumpkin pie, now is the time to give it a go! Although pumpkins are a very seasonal fruit, but a butternut squash will work just as well.

You will need:


  • 115g Butter
  • 100g Caster sugar
  • 1 Egg
  • 250g Plain flour


  • 600-700g Pumpkin (raw and unpeeled weight)
  • 397g Can of condensed milk
  • 2 Eggs
  • 1tsp Cinnamon
  • ½ tsp Ground ginger
  • ½ tsp grated nutmeg


Start making the pastry first:


  • Combine the butter and sugar with an electric whisk.
  • Add the egg and mix well.
  • Sieve in the flour and mix with a fork until it comes together into a ball of dough.
  • Chill for one hour before using.
  • Grease a 9” flan tins or pie dish and pre heat the oven to 170degrees.
  • Flour the surface and rolling pin, roll out the pastry until even and about ½ cm thick.
  • Line your chosen dish and push the pastry into the sides and trim the excess off.
  • Blind bake for 10-15mins.
  • Keep any pastry trimmings in the fridge.


Start the filling while the pastry is resting.

  • Pre heat the oven to 160degrees and butter an oven proof dish.
  • Cut the pumpkin into wedges, arrange on a heat proof dish, cover and bake in the oven for about 30 mins – 1 hour.
  • The pumpkin should be quite soft, allow to cool slightly so you can handle it to remove the skin. This should peel off easily.
  • Place in a liquidizer with the condensed milk, eggs and spices.
  • Blitz until smooth.
  • Pour into the pastry case and return to the oven for 40mins – 1hour. Until set, but still has a slight wobble.

Serve warm or cold with cream or ice cream or on its own.

Best kept in the fridge and will keep for about 3days.

Tip: any leftover pastry and filling can be made into small individual pumpkin pies in your bun tray, the pastry will not need to be blind baked before use.

I topped my mini pumpkin pies with Italian Meringue.

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