Pumpkin Pie

A thanksgiving classic, this traditional pumpkin pie is a perfect autumnal treat. Lightly spiced and wonderfully seasonal, enjoy with a generous sprinkle of sugar.


  • 2 1/2 cups Canned Pumpkin
  • 2 Large Eggs
  • 2 Large Egg Yokes
  • 1 1/4 cups Half and Half, half whole milk and half heavy cream
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Ginger
  • 1 tsp Ground Cloves
  • 2 tsp Ground Cinnamon
  • 1 pack Ready-roll Shortcrust Pastry

Step 1

Preheat the oven to 400°F.

Step 2

Roll out the pastry on a lightly floured surface to about 3mm / 1/8 inch thick and 3cm / 1 inch larger than the pie dish.

Step 3

Cut off a strip and press this on to the edge of the dish. Chill the pastry for 20 minutes in the fridge.

Step 4

Prick the bottom of the pastry with a fork and blind bake it for 16-20 minutes, until the edges are golden. Remove from the oven and leave to cool.

Step 5

Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour the custard mixture into the prepared pie dish.

Step 6

Place the pie back in the oven for 30 minutes until the custard is set and slightly puffed at the edges. Cool for 1 hour, then chill for at least 2 hours.

Step 7

Before serving, sprinkle the top of the pie generously with sugar. Then, either place the pie under a grill until the sugar melts and turns golden brown or use a blowtorch.