Pumpkin Pie


Pumpkin Pie


Special treat or everyday supper it is a sweet, spicy and comforting pie.

It seems a shame to only have this once a year!!!


For pie crust:

1 ½ cups plain flour

2 tablespoon icing sugar

2 teaspoons lemon juice

100 grams chopped cold butter

Pinch of nutmeg

Cold water

For filling:

800 grams cooked, mashed pumpkin (about one small Jap or Kent pumpkin - just chop it up and microwave it with about 3 tablespoons of water in a generous flat dish)

2 eggs

¾  cup of double cream

¾ cup brown sugar

½ cup maple syrup

3 tablespoons of Bourbon, Brandy or Rum

½ teaspoon each of grated nutmeg, cinnamon, allspice, ground ginger

1 vanilla bean, seeds scraped out

Pinch of salt

Juice and zest of a lemon


Pre-heat oven to 220°C.


To make the pie crust, crumble the sugar, nutmeg, butter and flour together until it resembles breadcrumbs – use a food processor if you have one.  Add the lemon juice and a tiny amount of cold water, just enough to form a robust dough.  Bring the dough together and wrap in plastic and chill in the fridge for 30 minutes.  Once ready, roll out fairly thinly.   Grease a pie dish, line with pastry – cover with baking paper and weigh down with rice (or pastry weights) and blind bake in a hot oven for 10-15 minutes or until golden.


Remove from the oven and set aside.


Add the spices to the mashed pumpkin as well as the Bourbon, lemon zest and juice  and maple syrup.

In a separate bowl, whisk together the cream, eggs, vanilla, sugar and salt.  Fold the creamed mix into the pumpkin until all ingredients are well combined.

Pour the filling into the pie crust and bake in a hot oven for 15 minutes.

Reduce the heat to 170°C and bake for another 30-35 minutes or until the pie filling is just set and ever so slightly wobbly in the middle.

Allow to cool before serving with dollops of cream.