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?
Unknown
Very easy to make used store bought short crust pastry . Husband happy
Unknown
Great recipe - easy to make and tastes great. I used slightly more spice but not double. Took about 40min to bake.
Jade thomas
I am 11 years old, I did this recipe super easy and super yummy.
5
Ryan
This recipe is amazing. Have been making it for Christmas for years and everyone loves it! A nice addition to a kiwi Christmas!
5
Devon
Amazingly easy to make! Turned out great!!
5
Unknown
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.
Vids
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.
5
JoM
Yummy worked perfectly. Even better the day after.
5
Unknown
This was a very simple and fast recipe
4
holly
great
5
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?
Unknown
Very easy to make used store bought short crust pastry . Husband happy
Unknown
Great recipe - easy to make and tastes great. I used slightly more spice but not double. Took about 40min to bake.
Jade thomas
I am 11 years old, I did this recipe super easy and super yummy.
5
Ryan
This recipe is amazing. Have been making it for Christmas for years and everyone loves it! A nice addition to a kiwi Christmas!
5
Devon
Amazingly easy to make! Turned out great!!
5
Unknown
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.
Vids
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.
5
JoM
Yummy worked perfectly. Even better the day after.
5
Unknown
This was a very simple and fast recipe
4
holly
great
5
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?
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