Pumpkin Pie

So, it’s baked in a pastry case with spices, eggs, sugar, a bit of cream, it’s soft, delicious and tastes a bit like custard tart. Use peeled fresh pumpkin or the canned puree


  1. Make the pastry: If using a machine, pulse the flour and salt in the processor for 4 seconds. Add and pulse the butter to amalgamate. Add the sugar. Pulse for 4 seconds.
  2. Add lemon rind, egg yolk and 3 tablespoons water. Pulse until the dough just comes together. You may need the extra water. The dough should be pliable, not too dry nor wet. Pull it together into a ball. Sit it on a lightly floured board. By hand, sift the flour and salt into a bowl. Add the bits of cold pastry. Rub them in lightly. Sift in the sugar. Add the rind, egg yolk and 3 tablespoons water. Mix with a fork until the dough comes together, using extra water if needed. Roll and sit on a board as above.
  3. Line the tin: well grease a 22cm x 4cm fluted tart tin. Pat the pastry very lightly into a circle. Roll it out lightly on a floured board, turning 45 degrees between rolls for even shaping. Continue until the piece will fit the base and sides of the tin with a bit extra to allow for shrinkage.
  4. It should be as thin as a pound coin. Roll the pin underneath. Lift it up and over the tin.
  5. Slip it down and in. Fit it gently round trying to avoid cracks or tears. Press to mend if you need to. Leave a bit of an overhang but cut off any overlarge edge and save in cling film in case you need it later. Put into the fridge to chill for at least 1 hour or overnight.
  6. Steam the pumpkin in a steamer for 15 minutes or in a sieve over a pan of boiling water, with a lid perched on top. Remove. Leave it to cool and drain through a sieve for at least 30 minutes. Blend till smooth with a stick blender or processor.
  7. Pre-heat the oven to 190C/gas 5. Roll a rolling pin across the top of the chilled pastry case to neaten it up. Save the scraps. Lay a sheet of greaseproof paper in the case. Fill with dry or ceramic baking beans. Bake for 10 minutes. Remove. Remove paper and beans.
  8. Raise the temperature to 220C/gas 7. Beat the puree together with the sugar, spices, lemon rind, eggs and cream until smooth. Tip the mix into the tin.


  1. Bake for 15 minutes. If it’s browning too quickly, lay a piece of foil on a higher shelf.
  2. Reduce the heat to 180C/gas 4. Bake for another 20-25 minutes or until firm. Remove.


  1. This is a plain pie, a puritan pie. You may like to eat it as it is with a bit of whipped cream or ice-cream on the side. You may like it hot, warm or it’s good cold.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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