The Perfect Pumpkin Pie

Friday, 27 October 2017
The Perfect Pumpkin Pie

Halloween is closing in and everywhere you turn there are pumpkins the size of Cinderella’s carriage waiting to be bought and gutted but what do you do with all the innards once you’ve scooped the pumpkin clean? We recommend baking a scrumptious pumpkin pie –an autumn treat great for both Halloween & Bonfire Night.What you will need:


- Whisk

- Bowl

- Measuring Spoons/Jug

- Palette Knife

- Saucepan

- Rolling Pin


- Pumpkin (deseeded) – 750g

- Shortcrust Pastry – 350g

- Caster Sugar – 140g

- Eggs x 2

- Butter - 25g

- Milk - 175ml

- Table Salt – ½ tsp

- Cinnamon – 1/2tsp



1.       Firstly, scoop out the innards of your scary-faced pumpkin and put them in a large bowl. Do this as you are carving to minimise work and mess.

2.       Secondly, remove all pumpkin seeds. You can also do this as you are carving if you don’t mind stopping and starting.

3.       Once done, transfer the pumpkin chunks into a saucepan filled with water and bring to the boil. Extra prepared? Use this saucepan for collecting the pumpkin rather than the bowl.

4.       When the water begins to bubble, turn the heat down and leave the squash to simmer until tender. This is usually around the 15 minute mark.

5.       After this, drain the water and leave the orange mess to cool. We’ll return to the pumpkin later.


1.       Preheat the oven to Gas Mark 4 or 180 degrees Celsius.

2.       Roll out your pastry onto a lightly floured surface and use it to line a loose-bottomed tart tin. For rolling the dough, we recommend your kitchen counter as it is a wide and (usually) smooth surface.

3.       Then, after wrapping your pastry with the appropriate wear, pop it into the fridge to chill for around an hour.

4.       Once chilled, line the pastry with baking parchment and baking beans and then bake for around 15 mins.

5.       Removing the beans and parchment, cook the pastry for a further 10 minutes or until the base is a pale brown.

6.       Remove the contents from the oven and put to the side to cool slightly.


1.       Turn the oven up 40 degrees / 3 gas marks from the previous temperature.

2.       Take the now cooled pumpkin and push it through a sieve to make a paste.

3.       In a bowl, combine all of the sugar and salt and half of the cinnamon.

4.       Then beat the eggs, melt the butter and add to the above bowl with milk.

5.       After mixing, join with the pumpkin puree and pour into the tart shell made from the pastry.

6.       Cook the pie for ten minutes and then reduce the heat to the previous Gas Mark 4 / 180 Celcius.

7.       Continue baking the filling for a further 40 minutes or until it has set and then leave the pie to cool before serving.

8.       Finally, dust the rest of the cinnamon over the pie to give it a more intense autumn flavour.