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Pumpkin Pie
250g chilled or frozen shortcrust pastry, defrosted if frozen
250g peeled and deseeded pumpkin, cut into cubes
2 medium size eggs, beaten
50g soft light brown sugar
4 tablespoons double cream
¼ teaspoon ground cinnamon


Roll out the pastry on a lightly floured surface and line a 18cm deep fluted flan tin. Trim the edges, cover and chill for 30 minutes.
Preheat the oven to 200°C, 400°F, gas mark 6.

Lightly prick the base of the pastry with a fork and line with a circle of greaseproof paper and fill with ceramic baking beans or rice.

Bake in the preheated oven for 10 minutes. Remove the greaseproof paper and baking beans and return the pastry case to the oven for a further 5 minutes.

Place the cubes of pumpkin in boiling salted water and cook for 10-15 minutes or until tender.

Drain the pumpkin well and puree in a liquidiser or food processor until smooth. If the pumpkin puree is very wet place into a dry frying pan and gently heat until bubbling for 5-10 minutes to evaporate excess liquid, stirring occasionally to prevent the mixture from sticking. Remove from the heat and allow to cool.

Place the pumpkin puree into a mixing bowl, add the eggs, brown sugar, cream and cinnamon and mix well to thoroughly blend all ingredients.
Spoon into the pastry base and smooth level.

Bake in the preheated oven for 35-40 minutes until the filling is set and firm to the touch and golden brown.

Preparation Time: Serves:
Recipe Origin: United Kingdom
Submitted by:
Nick Ntite

United Kingdom
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