Pumpkin Pie

00h 20
00h 30

A thanksgiving classic, this traditional pumpkin pie is a perfect autumnal treat. Lightly spiced and wonderfully seasonal, enjoy with a generous sprinkle of sugar. 

Ingredients and Method


  • 2 1/2 cups Canned Pumpkin
  • 2 Large Eggs
  • 2 Large Egg Yokes
  • 1 1/4 cups Half and Half, half whole milk and half heavy cream
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Ginger
  • 1 tsp Ground Cloves
  • 2 tsp Ground Cinnamon
  • 1 pack Ready-roll Shortcrust Pastry


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  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.
  3. Cut off a strip and press this on to the edge of the dish. Chill the pastry for 20 minutes in the fridge.
  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.
  5. Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour the custard mixture into the prepared pie dish.
  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.
  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.