Pumpkin Pie

So Halloween has been and gone and what’s left? Certainly not the chocolate and sweets – we’ve done a good job of finishing what wasn’t given away! No, what’s left over is the pumpkin – shops over here in the UK were giving them away for free they were so desperate to see the back of them. Other holidays to celebrate, you see and they have to move quick. Christmas is coming, and shelves are filling up with an array of festive food. And I cannot begin to tell you how excited I am for Christmas. It’s by far my most favourite time of year.


I took Sainsbury’s up on their offer of a free pumpkin, and set about making this pumpkin pie. It’s not something I’ve ever really made before, but it’s simple enough. There is nothing left field about this recipe, and that’s kind of it’s charm. Just pumpkin, and spices. I did add a few extra little curveballs – I added some ground ginger to the pastry, which worked a treat and I also added some ginger syrup to some cream, which gave it that extra kick. What can I say? I love ginger more than I do lemon and this time of year is perfect for it.


Yields: approx. 14 slices.

350g plain flour
130g butter, unsalted
130g caster sugar
1 tsp ground ginger
2 egg yolk
cold water
pinch of salt

800g pumpkin, peeled and cubed
130g granulated sugar
150ml double cream
2 eggs, beaten
30g butter, melted
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg

Whipping cream
ginger syrup

Pre-heat the oven to 180°C (160°C fan). Rub softened butter to an 8″ pastry tin and sprinkle flour so the tin is covered in a  thin layer of flour.


Next, make the pastry. Combine the flour, sugar, salt and ginger. Take the cold, cubed butter from the fridge and rub that and the flour between cold fingers until the mixture resembles breadcrumbs. Add the egg yolk and bit by bit some cold water, mixing together with a knife and your hands until you’re left with a smooth dough. Flatten into a circle, wrap in cling film and place in the fridge for half an hour.

For the filling, boil the pumpkin for 20 minutes, until soft. Drain and leave to cool. In a separate bowl, mix together the sugar and spices, double cream, eggs and butter. Once the pumpkin is cool, pulse to a puree in a food processor and add to the bowl of other ingredients. Mix to combine fully.


Remove the pastry from the fridge and roll out, using flour to make sure it doesn’t stick to the work surface or rolling pin. Roll to 1/4″ thickness and drop over the lined pastry tin. Use some spare pastry to press the pastry into the sides. Cover with parchment paper and baking beans and bake for 10 minutes. Remove from the oven and bake without the baking beans or parchment paper for a further 15 minutes.

Take the pastry case from the oven and brush with some egg white to ensure the filling doesn’t make the base soggy. Decant the filling into the case so it’s just shy of the top and make for 50 minutes, until the filling is set.

Leave to cool and serve with whipping cream that’s been whisked until soft peaks and laced with some ginger syrup for added spice!