As the leaves turn and the air gets crisp, there’s nothing quite like the comforting aroma of a freshly baked pumpkin pie. Packed with warm spices and a creamy, rich filling, this classic dessert is the perfect way to embrace the flavours of autumn. Whether you’re celebrating the season or been carving pumpkins with the family this pumpkin pie recipe will be a guaranteed hit (and means no food waste!)
Pumpkin pie is a classic dessert that brings together the warmth of spices and the rich, smooth flavour of pumpkin in a comforting, flaky crust. Whether for a special gathering or a simple treat, this pie is a timeless favourite with our very own Vic’s family.
You will need:
(For the brown sugar pastry)
- 250g plain flour, plus extra for rolling out
- 150g unsalted butter
- 2 tbsp brown sugar
- 2 egg yolks
- 2 tbsp water
- 2 tsp sicilian lemonade
- 1 tbsp milk
- 1 tbsp caster sugar
- Pinch of salt
(For the filling)
- 425g pumpkin purée or flesh
- 2 eggs
- 2 egg yolks
- 125g brown sugar
- 2 tbsp maple syrup
- 150ml double cream
- 1 tbsp plain flour
- 1 tsp mixed spice
- 1 tsp vanilla bean paste
- Pinch of salt
- Instructions:
- 1. To start making the pastry, tip the flour into a large bowl and add a pinch of salt. Next, add the butter, using a knife to cut the butter into the flour. Use your fingertips to continue rubbing in until there are only small flecks of butter visible, before adding the brown sugar and mixing to combine.
- 2. Next, make a well in the middle of the mixture and add the egg yolks, water and lemon juice. Mix until the dough starts to clump together, before using your hands to gather the dough into a ball and very gently knead for 20 seconds until smooth.
- 3. Flatten your dough into a disc, wrap and place in the fridge for at least 2 hours.
- 4. After this is done, place the dough on a lightly floured work surface, cutting off one-quarter and setting it aside. Roll out the remaining dough to 2-3mm thick and use to line a 20cm pie tin, removing any excess pastry with a sharp knife and chill for 20 minutes.
- 5. After this, preheat the oven to 180C and roll out the reserved dough to 2-3mm thick and cut out decorate leaf shapes if you wish.
- 6. Line the pastry case with foil and bake for about 20 minutes, until the edges turn golden. Remove the foil and cook for 4 minutes more to dry out the base.
- 7. Whilst the pastry is baking, prepare the filling. In a large bowl, combine all of the filling ingredients and whisk until smooth.
- 8. Brush the underside of each pastry leaf shape with a little water and around the edge of the pastry case. Brush the top of the pastry leaf shape with a little milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and return to the oven for 25-30 minutes, until the filling is set.
- 9. Leave the pie to cool and enjoy!
