Pumpkin Pie

A classic spiced pumpkin pie featuring roasted pumpkin purée and double cream in a sweet shortcrust pastry case.

Baking Vegetarian Dessert Autumn Pumpkin

Estimated Nutrition

Calories

386.1

kcal / serving

3088.4 kcal total

Carbs

33.1g

per serving

264.8 g total

Fat

26.1g

per serving

208.5 g total

Protein

4.8g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Sweet Shortcrust Pastry Case

23cm diameter and 4cm deep; can use ready-made pastry with 40g crushed pecans

Soft Dark Brown Sugar

Dairy

piece

Egg

Large

piece

Egg Yolk

From large egg

275

Double Cream

NutsSeeds

tsp

Ground Cinnamon

0.5

tsp

Nutmeg

Freshly grated

0.5

tsp

Ground Allspice

0.5

tsp

Ground Cloves

0.5

tsp

Ground Ginger

Vegetables

450

Pumpkin

Flesh cut into 2.5cm chunks

Method

Cool the pie on a wire rack and serve.

Pre-heat the oven to 200°C.

Line a 23cm pie plate with pastry and bake blind for 20 minutes.

Roast pumpkin chunks covered in foil until tender, then drain and purée.

Whisk the eggs and extra yolk together in a large bowl.

Simmer the sugar, spices, and cream in a pan, then whisk into the eggs.

Mix in the pumpkin purée and reduce the oven temperature to 180°C.

Pour the filling into the pastry case and bake for 35 to 40 minutes.