Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk



Filled with sweet pumpkin and warming spice, this indulgent pumpkin pie is a delicious autumnal desert!

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 6-8
Spiced Pumpkin Pie Image 1


500g cooked pumpkin flesh with the seeds & skin removed

  • 1 x Tin condensed milk
  • 100g Soft light brown sugar
  • 2½g Salt
  • 100g Whole eggs
  • 20g Egg yolk
  • 1 x Zest of lemon
  • 10g Ground cinnamon
  • 5g Ground ginger
  • 2g Ground nutmeg
  • 2g Ground cloves
  • 2g Ground cardamom

For the pastry:

  • 200g plain flour
  • 1 tsp ground cinnamon (optional)
  • 125g butter
  • 2 tbsp icing sugar


For the pastry...

  1. To make the pastry, mix together the flour and the cinnamon. Rub in the butter and stir in the icing sugar. Add enough water (about 7 tsp) to mix to a stiff dough.
  2. Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.
  3. Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes at 200°C. Remove the foil and beans and return to the oven for 2-3 minutes.

For the pie...

  1. In a mixer, blend the eggs, zest, sugar, salt and all spices until pale and glossy. 
  2. Add the cooked pumpkin to the mixture and blend until smooth. Make sure there are no lumps or unblended spices round the edge.
  3. Scrape the mixture into a bowl and add the remaining condensed milk. Mix well and pour into the blind baked pastry case. Bake at 160°c for 25 minutes, or until a knife comes out clean. Cool at room temperature and then tuck in! 

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