Pumpkin pie

Paul Merry - Food Development Director
Prep time: 
30 mins
Cook time: 
1 hr 40 mins
  • 1 pumpkin
  • 2 eggs
  • 225g (8 oz) light brown soft sugar
  • 1 tablespoon plain flour
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 350ml (12 fl oz) evaporated milk
  • 1 recipe pastry for a 23cm single crust pie
  1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminium foil. Bake at 160 C / Gas mark 3 for 30 to 40 minutes or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Mash or puree in small batches in a blender. Increase oven temperature to 230 C / Gas mark 8.
  2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 500g of the pumpkin puree, spices and evaporated milk. Stir well after each addition.
  3. Pour mixture into the unbaked pastry case. Place a strip of aluminium foil around the edge of the crust to prevent over browning.
  4. Bake 10 minutes at 230 C / Gas mark 8, then reduce the oven temperature to 180 C / Gas mark 4. Bake an additional 40 to 50 minutes or until a skewer inserted near the centre comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie and refrigerate overnight for best flavour.

Chefs note
if pumpkin is not available or extremely large tinned pumpkin can be used as an alternative.