A Slice of Autumn

Pumpkin pie is a warming dessert that has long been associated with autumn and harvest season, especially in North America where it’s a traditional Thanksgiving favourite. However, this rich and spiced pie is becoming increasingly popular in the UK as well, embraced as a seasonal treat for Halloween and Bonfire Night celebrations.

In Britain, pumpkin pie feels right at home during the colder months, thanks to the warm spices like cinnamon, ginger, and nutmeg that complement the creamy, earthy pumpkin. As pumpkins become more readily available here, particularly in October, we’re seeing pumpkin pie served at everything from cosy family dinners to sophisticated autumn gatherings. So, if you’re looking to bring a taste of autumn to your table, this classic pumpkin pie recipe is the perfect way to celebrate the season.

Ingredients

For the Sweet Crust Pastry

225g plain flour

100g cold unsalted butter, diced

50g caster sugar

1 large egg

For the Pumpkin Filling

500g pumpkin, peeled, deseeded, and cut into chunks

100g soft brown sugar

2 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

2 large eggs

100ml whole milk

100ml double cream

Instructions

Make the Sweet Crust Pastry

• In a large bowl, sift the flour and rub in the cold butter until the mixture resembles breadcrumbs.

• Stir in the caster sugar, then add the egg and mix until the dough comes together. If it’s too dry, add a tiny splash of cold water.

• Shape the dough into a disc, wrap it in cling film, and chill in the fridge for 30 minutes.

Blind Bake the Pastry Case

• Preheat your oven to 180°C (160°C fan).

• Roll out the chilled pastry on a floured surface and line a 23cm tart tin. Trim any excess.

• Line the pastry with baking parchment, fill with baking beans, and bake for 15 minutes.

• Remove the beans and parchment, then return the pastry to the oven for another 5 minutes until lightly golden.

Prepare the Pumpkin Filling

• Increase the oven temperature to 200°C (180°C fan).

• Place the pumpkin chunks on a baking tray and roast for 25-30 minutes, or until tender. Allow to cool slightly.

• In a food processor, blend the roasted pumpkin until smooth.

• In a mixing bowl, whisk together the pumpkin purée, soft brown sugar, cinnamon, ginger, nutmeg, eggs, milk, and double cream until fully combined.

Assemble and Bake

• Pour the pumpkin filling into the blind-baked pastry case.

• Reduce the oven temperature back to 180°C (160°C fan) and bake for 35-40 minutes, or until the filling is set with a slight wobble in the centre.

• Allow the pie to cool, then slice and enjoy!

The roasted pumpkin brings out a rich, deep flavour, complemented by the warm spices. This pie is perfect with a dollop of whipped cream or a dusting of cinnamon on top!