Pumpkin Pie
November 1, 2020


  • 1 pack of ready rolled shortcrust pastry
  • 1 tsp butter
  • 2 large eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • ⅓ cup caster sugar
  • ½ teaspoon salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground cardamom
  • ½ tsp lemon zest
  • 2 cups pumpkin purée from a Halloween pumpkin or 1 can of pumpkin purée (which is what we used)
  • 1 ½ cup double cream
  • ½ cup double cream for whipping
  • ½ tbsp icing sugar


  1. Preheat your oven to 220°C/gas mark 7.
  2. Spread butter across your pie dish and cover with the shortcrust pastry. You do not need to blind bake this pastry.
  3. Beat the eggs in a large bowl. Mix in the brown sugar, caster sugar, salt, spices and the lemon zest.
  4. Mix in the pumpkin purée until smooth. Stir in the cream and beat together until everything is well mixed.
  5. Pour the mix into the pie dish and bake. Bake for 15 minutes, then turn the temperature down to 180°C/gas mark 4 for 50 – 60 minutes. The mix will have puffed up a bit and should have a tiny jiggle to it.
  6. Leave to cool for a couple of hours. The mix will deflate during this time.
  7. Whip the cream and icing sugar until it holds its shape but just before it’s completely whipped. 8 Cut your desired slice size, place a big dollop of cream on and dust with some extra cinnamon, enjoy