Pumpkin Pie

Makes a 20cm pie.

Our variation on an American favourite



  • 170g plain flour
  • Pinch of salt
  • 100g butter, chilled
  • 2 tbsp caster sugar
  • 1 egg yolk


  • 1 small pumpkin or 1 medium butternut squash
  • 145ml maple syrup
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • 2 large eggs, beaten
  • 150ml evaporated milk


  1. Preheat the oven to 200°C/400°F. Cut the pumpkin into quarters, scoop out seeds and fibres and discard.
  2. Place skin side up in a roasting dish with 2 tbsp of water. Roast for 30 minutes until tender. Allow the pumpkin to cool slightly, peel off the skin, place the flesh in a food processor, whizz until smooth. Place a fine sieve over a bowl and drain pumpkin for an hour.
  3. Make the pastry sift the flour and salt into a bowl and grate in the butter rub in until it resembles breadcrumbs then stir in the sugar. Mix the egg yolk with 2 tbsp iced water stir half of the egg mixture into the flour mixture, discard the rest. Stir with a knife until it comes together as a paste then bring together with your fingertips. Turn onto a floured surface and roll out to a thickness of a £1 coin. Line a 20cm tart tin with the pastry, trim, wrap in clingfilm and refrigerate for 30 minutes.
  4. Line the pastry case with greaseproof paper and baking beans and bake for 15 minutes remove the paper and beans and bake for a further 5-10 minutes until the base is golden. Turn the oven down to 180°C/350°F.
  5. Put 250g pumpkin puree in a large bowl, discard excess liquid, stir in maple syrup and spices then mix in the eggs. Gradually stir in the evaporated milk until you have a thick, creamy consistency (you may not need to use it all). Pour into the pastry case and bake for 30-40 minutes until the filling is set but slightly wobbly in the middle. Cool on a wire rack for at least an hour before serving.