celebrating 130 years 1884-2014

Spiced Pumpkin Pie

By Jeryl Lawrence
Spiced Pumpkin Pie
6 servings
  • 30 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 45 mins
  • Serves

    1 1/2cups (175g) Flour
    1 Tbsp Chelsea Caster Sugar
    Pinch salt
    75g (6tbsp) Butter

    450g Peeled pumpkin
    1cup (115g) Chelsea Soft Brown Sugar
    1/4 tsp Salt
    1/4 tsp Allspice
    1/2 tsp Cinnamon
    1/2 tsp Ground ginger
    2 Eggs - lightly beaten
    1/2 cup (120ml) cream


    Preheat oven to 180°C.
    Steam pumpkin.
    Mix flour, sugar and salt. Rub in butter. Add 3-4 Tbsp water and knead to a smooth pastry.
    Dust with flour a 26cm tart/quiche pan and lightly flour bench top. Roll out pastry, place into pan trim away any extra. (Extra pastry can be used to decorate edge, wet and stick.) Dock pastry base and cook for 15 min.

    Mash or blend pumpkin till smooth, add rest of ingredients mixing well.
    Pour into base, bake for 30-50 minutes (it will set with a golden brown surface).

    This recipe has not been tested by Chelsea Sugar.

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Average Rating
(30 reviews)

Thank you for this recipe. I added a little bit of nutmeg as well and added an extra egg this makes it really moist without compromising on the firmness of the end product.

Very easy to make used store bought short crust pastry . Husband happy ❤️

Great recipe - easy to make and tastes great. I used slightly more spice but not double. Took about 40min to bake.

I am 11 years old, I did this recipe super easy and super yummy.

This recipe is amazing. Have been making it for Christmas for years and everyone loves it! A nice addition to a kiwi Christmas!

Amazingly easy to make! Turned out great!!

I put more pumpkin in and actually used half a tin of pumpkin soup I had left over. Steaming the pumpkin is a good idea as I think boiling it makes it lose its flavour a bit and it is also too watery then. I found it a bit sweet for me and I doubled the spices like some other people have too. But overall really tasty.

A really nice filling. I doubled the spice. Took 55 minutes to cook. I used bought pastry
Will be my go to pumpkin pie recipe I was careful to steam then cool pumpkin. I used a little bit extra pumpkin.

Yummy worked perfectly. Even better the day after.

This was a very simple and fast recipe


Great recipe. I personally double up on the spices and add coconut cream instead of cream, but great all the same..

Perfect. Needs to cook slightly longer than recommended but love the finish product.

Love it. The filling is just divine. I used a bit more pastry because I like the base a bit thicker for the structural integrity :)

New favourite recipe

Didnt seem to be enough pumpkin..loads of brown sugar and not much else...wouldn't make this one again

Greater than anything

I like the recipe but one thing that I found confusing was that the pumpkin mix wasn’t setting after half an hour.

I used a bit more of the spices and did an extra 10-15mins. But otherwise, recipe was a great guide. Thank you x

Very easy to make and delicious!

this was really yummy good for my tummy

Pumkin pie was lovely, I will be making again thank you .

Baked for 70 minutes and still didn't set. Oven temp was fine. Assume it is 180 Celsius

Can we buy pastry if so what one is it eg. Short crust??
CHELSEA: Hi there, yes you can use shop-bought pastry. We would recommend sweet shortcrust pastry.

I couldn't taste the pumpkin which i wanted to taste next time I won't add allspice. great for those who don't like pumpkin. Easy to make.

Not only did it look amazing, it tasted fantastic!! 5 stars in my book!

I used only 1/2 cup brown sugar and 1/4 tsp more of allspice. It still tastes great but with less guilt due to the reduction of sugar. It came out great.

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Can you use a can of pumpkin for this recipe?
CHELSEA: Hi there, yes you could use a can of pumpkin instead, providing it is the same weight.

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Delicous! Who can't resist a big slice of this spiced pumpkin pie?!
Love it!

This spiced pumpkin pie is simply the best. I have been making it for the past year, (7 pies!) served with fresh yogurt.

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