Pumpkin Pie from Scratch

Pumpkin Pie from Scratch

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It's hard to find a pumpkin pie recipe that doesn't call for tinned pumpkin but fresh is so much better! The dough and filling can be prepared a day in advance if you like.


Makes: 2 pies

  • 2 small pumpkins
  • Dough
  • 250g flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 225g cold butter, diced
  • 4 tablespoons ice water
  • Filling
  • 750g cooked pumpkin
  • 3 cups double cream
  • 200g brown sugar
  • 75g sugar
  • 2 eggs + 2 egg yolks
  • 1 teaspoon salt
  • 2 teaspoon cardamom
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon cloves

Preparation:45min  ›  Cook:1hour  ›  Extra time:1hour chilling  ›  Ready in:2hours45min 

  1. Roast the pumpkins in the oven at 200 degrees C until soft and cooked. Let cool, remove seeds and scrape out the flesh from the rind.
  2. Mix all of the dry ingredients for the dough in a food processor. Add butter and process. With the food processor running, gradually add water until a dough forms, but don't over process it.
  3. Divide dough into two pieces, shape into flat discs, wrap in plastic wrap and refrigerate at least 1 hour.
  4. Mix all ingredients for the filling in the food processor. Preheat the oven to 220 degrees C.
  5. Roll the dough out into circles and use to line two 22cm pie tins. Pour in the filling and decorate with remaining dough if desired.
  6. Bake 15 minutes, then turn oven down to 180 degrees C and bake 45 minutes or until a skewer comes out clean.
  7. Let cool and serve with cream!

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