Pumpkin Pie

Pumpkin Pie

Serves: 12

Prep time: 40 mins, plus cooling time

Baking time: 1h and 10 mins



700g pumpkin, peeled and deseeded

150ml double cream 

120g caster sugar 

1&1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/2 teaspoon ginger

3 medium eggs

350g sweet shortcrust pastry


 Tala Performance Pie Dish 9 inch

Tala Originals Stoneware Mixing Bowl 

Tala FSC Rolling Pin 


To finish:

600ml double cream, whipped 

Icing sugar, to taste

Cinnamon, to taste



  1. Cut the pumpkin into cubes then steam cook for 15 mins or until tender.

      Cool down, then puree in a food processor.

  1. Add the eggs, sugar, cream and spices to a large mixing bowl and mix until well combined. 
  2. Add the pureed pumpkin and mix. Set aside.
  3. Roll out the pastry on a lightly floured surface until large enough to line a 9 inch pie dish, previously buttered.
  4. Lift the pastry over a rolling pin, drape into the pie dish and gently press over the base and sides. Trim off the excess.
  5. Blind bake for 15 mins in a preheated oven to 180°C/160°C fan/ gas mark 4. Remove the baking paper and beans then carry on baking for a further 10 mins.
  6. Remove the pastry from the oven then turn the temperature up to 200°C/180°C fan/gas mark 6.
  7. Pour the pumpkin filling into the dish.
  8. Bake for 45 mins until the filling is set. Cover with foil if it starts to over-brown.
  9. Serve with whipped cream and dusted with icing sugar and extra spices, if liked.
  10. Enjoy!



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