Pumpkin Pie

Pumpkin Pie


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This spiced pumpkin pie recipe uses pumpkin puree which you can sometimes find tinned but is easy to make, just roast and blend!


Makes: 1 pie

  • pre-made pastry for one pie
  • 50g brown sugar
  • 50g icing sugar
  • 2 eggs
  • 400g pureed pumpkin
  • 1 cup (250ml) pouring cream
  • 100ml maple syrup
  • 2 1/2 tablespoons cornflour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • pinch salt

Preparation:20min  ›  Cook:45min  ›  Extra time:1hour30min chilling  ›  Ready in:2hours35min 

  1. Preheat oven to 190 degrees C. Grease a tart tin with a removable bottom. Roll out the pastry dough on a lightly floured surface and place in the tin so the dough covers the sides. Trim excess and place in the fridge for 30 minutes.
  2. Meanwhile, in a bowl beat the brown sugar, icing sugar and eggs until foamy. Add the pureed pumpkin, cream, maple syrup, cornflour, cinnamon, ginger, nutmeg, cloves and salt then mix until smooth.
  3. Fill the pie crust with the pumpkin mixture. Smooth the top with a spatula, then bake 45-50 minutes. Let cool and unmold the pie. Refrigerate an hour before serving.

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