It's no surprise that this pie is part of Thanksgiving celebrations. Here too is the season when they are plentiful so let's make use of them while we can! If you're hollowing out a pumpkin for decoration, use the flesh for this pie!
Top tip! When there are no pumpkins available, a similar tart can be made with butternut squash or canned pumpkin.
Easy pumpkin pie recipe
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You will need
- 20cm (8in) flan dish or deep pie plate
For the pastry
- 175g plain flour
- 40g hard margarine
- 40g lard or white fat
- 25g caster sugar
- 1 lemon, grated zest
- 1 egg, separated
- cold water to mix
For the filling
- 450g pumpkin flesh
- pinch of salt
- 110g light soft brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1 tbsp honey
- 1 lemon
- 1 orange
- 2 eggs
For the topping
- 150ml double cream
- 1 dessertspoon icing sugar
- 1/4 teaspoon ground ginger
- 50g walnuts
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How to make a pumpkin pie
- Pastry: Rub the fats into the flour, stir in the caster sugar and grated zest of half the lemon then mix with the egg yolk and just enough water to bind to a firm dough, (approximately 5 teaspoons). Rest for 15 minutes in the refrigerator.
- Heat the oven to Gas 5/190°C/375°F.
- Cut up the pumpkin flesh and simmer gently with a little water and squeeze of lemon until tender (15 minutes). Strain and mash. Mix together the salt, sugar, spices, honey, grated zests of lemon and orange, and add the beaten eggs and mashed pumpkin.
- Roll out the pastry to line the dish, brush with egg white and prick the base and bake for 15 minutes.
- Pour in the filling and bake for a further 30 minutes or until a knife inserted in the centre comes out clean. Allow to cool. At the same time brown the walnuts in the oven (about 15 minutes).
- Topping: When the pie is cold, just before serving whip the cream, fold in the sugar and ginger.
- Either pipe or spread the cream on the top and decorate with the browned walnuts.
Ready for more pumpkin? Don't miss these moreish pumpkin chocolate chip cookies!
