Saturday 25 August 2012


Click here for the 'Seeds of Eaden' seed shop

This recipe for pumpkin pie is easy to make and perfect for Halloween.  Happing eating.
Serves 8


Sweet short crust pastry
450 g / 1lb prepared weight pumpkin flesh
3 eggs
1 oz / 275 ml double cream
1oz / 75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves


Pre-heat the oven to 180C/350F/Gas 4.

Roll out the sweet crust pastry and line a dish 9 inch/23 cm diameter and 1½ inches/4 cm deep.

Cut the pumpkin into 1 inch / 2.5 cm chunks.  Steam the pumpkin for 20 minutes.  Place in a coarse sieve and press lightly to extract any excess water.

Lightly whisk the eggs together in a large bowl.

Place the sugar, spices and the cream in a pan.  Bring to simmering point and whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.

Add the pumpkin pure√© and whisk thoroughly. Pour the filling into the pastry case and bake for 35-40 minutes until it puffs up round the edges but still feel slightly wobbly in the centre.

Allow to cool.

Serve chilled with whipped cream.

For related articles click onto:
How to Grow Pumpkins from Seed
How to make pastry
Pumpkin Bread
Pumpkin carving
Pumpkin cupcakes
Pumpkin Risotto recipe
Recipe for pumpkin soup
Recipe for pumpkin pie
Recipe for pumpkin puree
What is Halloween?
What is the difference between a squash, pumpkin and a gourd?


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