Pumpkin Pie

This one might be a bit of an acquired taste but I have to say it is a surprisingly good combination so be sure to give it a go.

Prep Time: Approximately 1 hour (includes resting pastry and cooking pumpkin)

Cook Time: 20 – 25 mins

Portions: 6 – 8 slices


  • 225g Plain Flour
  • 100g Cold Butter
  • Water
  • Half a medium size pumpkin
  • 2 Eggs and 1 Egg yolk
  • 1 Can Condensed Milk
  • Cinnamon and nutmeg


  1. First you need to make your pastry so take your flour and butter and rub together to create breadcrumbs then slowly add water until it forms a ball of dough then put this in the fridge for 30mins
  2. Now your dough is in the fridge you can prepare your pumpkin. So take half of a medium size pumpkin and roast in the oven until it becomes soft, this should take about 20 mins. Once it is cooked blend it in a food processer until smooth. Then put the pumpkin in a sieve to let the water drain out
  3. Now your pumpkin is ready add your eggs, condensed milk and as much cinnamon and nutmeg as you like and mix together
  4. Now set this aside and take your pastry and roll out and put in your pie dish and blind bake in the oven for approximately 15mins. Then take your cooked pastry and add your pumpkin mix to the pastry and cook for a further 20 mins until the filling is set in the middle
  5. Then let it cool completely then cut and enjoy

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