• 10servings
  • 150minutes

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Nutrition Info . . .

VitaminsA, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4kg pumpkin

  2. 375g gluten free pastry

  3. 200ml double cream

  4. 200ml milk

  5. 200g golden granulated sugar

  6. 3 eggs, beaten

  7. 1 tablespoon molasses or black treacle

  8. 3/4 teaspoon ground cinnamon

  9. 1/2 teaspoon grated nutmeg

  10. 1/4 teaspoon ground cloves

  11. 1/8 teaspoons ground ginger

  12. 1/2 teaspoon salt

  13. For the cream:

  14. 300ml double cream

  15. 1/2 teaspoon vanilla extract

  16. 1 tablespoon golden caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 C / Gas 6. Cut pumpkin into wedges and scoop out and discard the seeds. Cut into chunks (leaving skin on) and put into a roasting dish with 600ml hot water.

  2. Cover and bake for 1 hour or until tender.

  3. Meanwhile, roll out the pastry and use to line a loose-bottomed, deep 23cm pie plate or fluted tin. Chill for 30 minutes.

  4. Combine the 200ml cream with the milk and golden granulated sugar in a small pan and heat slowly over a low heat. DO NOT BOIL.

  5. Remove the pumpkin from the oven and reduce temperature to 190 C / Gas 5.

  6. Drain the pumpkin and leave until cool, then scoop out the flesh and puree in a food processor.

  7. Combine the puree, eggs, molasses, cinnamon, nutmeg, cloves, ginger and salt in a bowl.

  8. Slowly pour in the cream mixture, stirring constantly, then pour into the pastry case.

  9. Bake for 10 minutes, then reduce oven to 180 C / Gas 4 and bake for another 30 to 40 minutes, until a knife inserted near the centre comes out clean.

  10. Whip the 300ml cream with the vanilla and sugar until thickened.

  11. Serve the pie warm or cold with the sweetened cream.


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