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Pumpkin Pie Recipe


For the filling:

  • 2 ½ cups canned pumpkin
  • 2 large eggs
  • 2 large egg yolks
  • 1 ¼ cups half and half
  • ½ teaspoon salt
  • 1 ½ teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon

For the pastry:

Step 1

Preheat the oven to 200°C/400°F/Gas mark 6.

Step 2

Roll out the pastry on a lightly floured surface to about 3mm / 1/8 inch thick and 3cm / 1 inch larger than the pie dish.

Step 3

Cut off a strip and press this on to the edge of the dish. Chill the pastry for 20 minutes in the fridge.

Step 4

Prick the bottom of the pastry with a fork and blind bake it for 16-20 minutes, until the edges are golden. Remove from the oven and leave to cool.

Step 5

Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour the custard mixture into the prepared quiche dish.

Step 6

Place the pie back in the oven for 30 minutes until the custard is set and slightly puffed at the edges. Cool for 1 hour, then chill for at least 2 hours.

Step 7

Before serving, sprinkle the top of the pie generously with sugar. Then, either place the pie under a grill until the sugar melts and turns golden brown or use a blowtorch.