Lucy in the Larder

I’m thinking pumpkins, Halloween… and a Pumpkin Pie recipe

I couldn’t think of a better recipe to share on Halloween than this one for Pumpkin Pie.

I’d never even tried Pumpkin Pie – let alone made it – when I came across this recipe in Good Living a few years ago. I wasn’t really sure what to expect from its preparation or taste, and I’m pleased to say that although a little laborious, it was fun to make and surprisingly delicious.

Canned pureed pumpkin would be used to make this in the US, but as it’s not readily available here, I’d use Kent pumpkin – any drier pumpkin variety like this will give the filling a firmer texture.

The recipe calls for store bought sweet pastry but if like me, you’d like to make you own, I’ve included a basic sweet pastry recipe (courtesy Matt Moran’s first cook book) below also. I’d advise you to bank this one in your recipe basics folder – I use it to make all my sweet tarts and pies and it never fails.

The pumpkin seed topping adds a lovely salty crunch to the pie’s smooth pumpkin filling.

Pumpkin Pie

Serves: 6-8; Prep time: 30mins (plus refrigeration time); Cook time: 2hrs


600g plain flour

360g unsalted butter

180g icing sugar

2 eggs


1 egg, plus 1 egg for wash

250g pumpkin, steamed and pureed

3 egg yolks

60g castor sugar

250ml cream

½ tsp ground nutmeg


80 pumpkin seeds

30g brown sugar

20g butter

– Mix together the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. With the motor running, add the eggs and process until smooth dough forms, then wrap in plastic and refrigerate for 4hrs

– Roll pastry to half-centimetre thickness and line a 30cm pie dish. Rest for 30mins in the fridge

– Pre-heat oven to 160’C. Line pastry shell with baking paper and fill with pastry weights or uncooked rice/beans. Blind bake until cooked through and golden

– Remove foil and repair any cracks or holes with leftover raw pastry. Beat egg lightly for egg wash and brush over entire shell. Bake for further 2mins and set aside

– Turn oven down to 150’C. Combine remaining egg, pumpkin, egg yolks, sugar, nutmeg and cream and food processor and mix until smooth. Pour in to pie shell and bake for 90mins or until just set in the middle

– While pie is cooking, mix together pumpkin seeds, brown sugar and butter on a tray and bake until bubbling and golden. Allow to cool and break up with a spoon. Sprinkle over the pie as soon as it comes out of the oven

– Serve with ice cream or cream


This entry was published on October 31, 2011 at 4:58 am. It’s filed under Recipes, Uncategorized and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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