Soft Brown Sugar
This popular sugar is used...
Details page sections
- Ingredients
- Method
Ingredients
Pastry
- 1 ½ cups plain flour (225g)
- 1 Tbsp Chelsea Caster Sugar
- pinch of salt
- 75g butter, cubed
Filling
- 450g peeled pumpkin
- 2 eggs, lightly beaten
- 3/4 cup Chelsea Soft Brown Sugar (150g)
- 1/2 cup cream (125ml) + extra to serve
- 1/2 tsp ground cinnamon + extra to dust
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
Additional tips
Pie will keep well (refrigerated) for up to 3 days.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
39
What did you think of this recipe?
Rex Cuff
This pie is easy and absolutely delicious
5
Chatty Natty
What pumpkins is best for this recipe thanks
5
Anonymous
stop giving bad reviews when you didn't even follow the recipe properly
5
Srija Bhattacharyya
fantastic - although took longer to cook , required foil to prevent pastry rim burning, and I added a bit of chilli powder and cardamom to cinnamon and nutmeg. It was a hit though! Served with vanilla cream.
4
Sharon
Easy to make with my daughter, tastes delicious and a great way to use pumpkin
5
Maddie
yum!
5
Jacinta
Pretty good.
4
Anita
Quick easy recipe. I use roasted pumpkin which gave it a richer flavour
4
Unknown
it was absolutely delicious highly recommend.
5
Tracy
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.
4
Method
Steam pumpkin for the filling. Preheat oven to 180ºC bake.
Pastry
Combine flour, sugar and salt in a medium-large bowl. Add butter and use your fingertips to rub in until mixture resembles fine breadcrumbs. Mix in 3-4 tablespoons water and knead to form a smooth pastry.
Dust a 26cm loose-bottomed tart/quiche tin with flour. Lightly flour a clean work surface. Roll out pastry into a large circle (roughly 32-34cm in diameter).
Carefully line the tin with the pastry, trimming off any excess. Prick the pastry base all over with a fork. Bake for 15 minutes.
Filling
Mash or blend pumpkin until smooth. Add remaining filling ingredients and mix well.
Pour onto pastry base. Bake for 30-40 minutes, until pie is golden brown and the surface is set.
Allow to cool completely before slicing and serving with whipped cream. Dust with cinnamon, if desired.
Additional tips
Pie will keep well (refrigerated) for up to 3 days.
Frequently asked questions
How can I prevent my pumpkin pie from developing cracks on the surface?
To avoid cracks in your pumpkin pie, bake it until the center is slightly jiggly; it will continue to set as it cools. Rapid cooling can cause cracks, so allow the pie to cool gradually at room temperature before refrigerating.
Is it possible to prepare spiced pumpkin pie in advance?
Absolutely! You can bake your spiced pumpkin pie a day or two in advance. Once cooled, place in an airtight container and store in the fridge. Before serving, let it sit at room temperature or warm slightly.
Can I use canned pumpkin instead of fresh for pumpkin pie?
Yes, canned pumpkin can be substituted for fresh pumpkin. If possible, try to use a pain pumpkin purée, not a pumpkin pie filling so you can control the spices and sweetness in your baking. Also, make sure you use the same weight (450g)
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Reviews
39
What did you think of this recipe?
Rex Cuff
This pie is easy and absolutely delicious
5
Chatty Natty
What pumpkins is best for this recipe thanks
5
Anonymous
stop giving bad reviews when you didn't even follow the recipe properly
5
Srija Bhattacharyya
fantastic - although took longer to cook , required foil to prevent pastry rim burning, and I added a bit of chilli powder and cardamom to cinnamon and nutmeg. It was a hit though! Served with vanilla cream.
4
Sharon
Easy to make with my daughter, tastes delicious and a great way to use pumpkin
5
Maddie
yum!
5
Jacinta
Pretty good.
4
Anita
Quick easy recipe. I use roasted pumpkin which gave it a richer flavour
4
Unknown
it was absolutely delicious highly recommend.
5
Tracy
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.
4
ingredients
- 1kg Pumpkin
- 3kg Onions
- 8 Tomatoes
- 2 Cups Chelsea Caster Sugar
- 2 Cups White Wine Vinegar
- Bouquet Garni to flavour
- Bouquet garni
- 1 handful of parsley,
- 10 whole pepper corns,
- 8 bayleaves
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt