• Save to your scrapbook
  • Save to your scrapbook

    Pumpkin Pie with vanilla

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pumpkin Pie with vanilla

    Serves: 6


    • 250g shortcrust pastry
    • 1 egg white, beaten
    • For the filling
    • 2 eggs
    • 1 teaspoon vegetable oil
    • 500g pumpkin, peeled and cubed
    • 100g dark brown sugar
    • 50g caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ teaspoon freshly grated nutmeg
    • ¼ teaspoon salt
    • Pinch of ground cloves
    • 350ml double cream


    1. Preheat the oven to 200°C/gas 6. Brush a baking sheet with the oil. Add the pumpkin and roast for 30 minutes, or until very soft. Leave the oven on. Put the pumpkin in a sieve and mash, pushing out as much liquid as possible. Leave in the sieve to drain and cool.
    2. Butter a 25cm pie dish. Roll the pastry into a 30cm circle. Press it gently into the pie dish, folding the edges under. Brush with egg white. Bake for 10-15 minutes but do not let it brown.
    3. Push the pumpkin through the sieve. When the pastry shell is cool, mix the pumpkin purée with the other filling ingredients and pour in. Bake for 50-60 minutes. Cover with foil if the edges become too dark. When the filling is slightly wobbly in the middle, remove to a cooling rack. Serve warm with whipped cream.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars