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Pumpkin Pie

If the colour of this classic pumpkin pie doesn’t get you in the autumnal mood then the taste surely will!


  • Preaheat the oven to 200C. Roll out the sweet pastry and use to line a pie tray. Place baking paper on top of your pie pastry and fill with baking beads or dry rice and bake in the oven for 20 minutes.

  • Add your pumpkin chunks to a baking tray and cover with foil. Place in the oven for 20 minutes or until tender. Once cooked add the pumpkin pieces to a sieve to remove any excess water. Leave the pumpkin chunks to cool.

  • Once cool, add the pumpkin to a blender or mash using a potato masher to form a puree.

  • In a mixing bowl add two eggs and one egg yolk and whisk.

  • Add the sugar, cream and spices to a pan and simmer while whisking together. Add the eggs and whisk then add the pumpkin puree and whisk to combine.

  • Remove the baking paper and beads from the pie crust and pour the mixture on top of the pie pastry. Reduce the heat to 180C and place in the oven for 30-40 minutes.

  • Allow to cool and decorate with whipped cream, cinnamon sticks, pumpkin seeds, a sprinkle of cinnamon and pecan nuts

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