Pumpkin Pie

Happy Halloween! I love Halloween because it offers loads of opportunity for making spooktacular food! This is a really good recipe as it’s vegetable related, so all the sweet stuff in it doesn’t matter. Right? We brought two pumpkins this year, so I could make pumpkin pie, an then we could carve something cool into the other pumpkin. I love this pumpkin pie recipe, as not only can you use the other half of the pumpkin to make soup. But you can also sit in and eat pie if you don’t want to go out on Halloween.

Making the pumpkin pie by carving up an actual pumpkin is super fun, and you won’t have to do arm day at the gym. Even though it does take quite a while and quite a bit of grafting, the end result is really nice. Also is really good with roasted caramelised pumpkin seeds.

For the pastry:

100g unsalted butter
225g plain flour
plain flour, for dusting

For the filling:

750g pumpkin
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml condensed milk


1. First make a massive mess in the kitchen by de-seeding, peeling, and chopping the pumpkin. I gave the guts of the pumpkin to my chickens as it’s really nutritious for them. Make sure you have 750g of pumpkin chunks.


2. In a large mixing bowl rub together the butter and plain flour between your fingertips to form breadcrumbs. Then add a few tablespoons of water, and bind the pastry into a ball of dough. Chill in the fridge for 30 minutes.

3. Place the pumpkin chunks into a large saucepan, cover the pumpkin with water and bring to the boil. Cover the pan with a lid and simmer on a low heat for 15 mins or until the pumpkin is soft. Drain the pumpkin chunks. Let them cool in the pan.


4. Heat your oven to 180C/160C fan/gas mark 4. Roll out the chilled pastry onto a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill the shaped pastry for 15 mins in the fridge. Line the pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the baking beans and paper, and cook for another 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

5. Increase the oven temperature to 220C/200C fan/gas mark 7.

6. For the filling, blend the softened cooled pumpkin until smooth. In another bowl, combine the sugar, salt, nutmeg and half of the cinnamon. Stir in the beaten eggs, melted butter and condensed milk, then add to the blended pumpkin and mix evenly.

7. Pour the filling into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 20 minutes until the filling has set.


8. Cool the pumpkin pie on a wire rack, then push the pie out of the tin and cut into slices.

Enjoy! Best served with icecream, and eaten in front of your favourite spooky film.

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