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Pumpkin Pie

I never thought I would love pie more than I love my pumpkin pie it’s like a pumpkin custard tart. To concentrate the flavour of pumpkin pie, the pumpkin flesh is roasted before being pureed. Fresh whipped cream is a cool counterpoint to the filling’s ginger, nutmeg, and cinnamon.





  • 750g pumpkin
  • 2 rolls of short crust pastry
  • All-purpose flour, for work surface
  • 6 large eggs
  • 1 1/2 cups light-brown sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon pure vanilla extract
  • Pinch of pepper
  • 1 Tablespoon of vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 cups cream
  • 50 ml milk

Whipped cream and cranberries, for serving





  1. Preheat oven to 180°C. Roast pumpkin, (I like to drizzle some honey and cinnamon) on a rimmed baking sheet until soft, 30 min. Let cool completely. Roasted pumpkin can also be refrigerated in an airtight container overnight.
  2. Reserve a portion of the dough for making decorations.
  3. Turn out the remaining dough onto a lightly floured work surface; divide in half. Roll out each half into a round.
  4. Fit rounds into two pie plates; crimp edges as desired. Freeze until firm. This should take about 15 minutes.
  5. Roll out reserved dough and using a leaf-shape (or any shape of your choice) cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 10 minutes.
  6. Reduce the oven temperature to 150°C. Whisk 1 egg and heavy cream in a small bowl; set aside.
  7. Brush edges of pie shells with a wet pastry brush; arrange leaves around edges, pressing to adhere. Brush leaves with egg wash.
  8. Cut 2 large circles of parchment paper; fit into pie shells, extending above edges. Fill with pie weights.
  9. Bake pie shells for 10 minutes.
  10. Remove weights and parchment paper; bake 5 minutes more. When done, let cool completely on a wire rack.
  11. Process cooked pumpkin until smooth,  for about 1 minute.
  12. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, pepper, vanilla, nutmeg, remaining 5 eggs milk and cream, whisk until combined.
  13. Set oven to 180°C. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells.
  14. Bake until all but centres are set, 35 to 40 minutes.Leave pieces to cool completely on a wire rack.
  15. Cut into wedges, and serve with whipped cream and cranberries.




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