Make the traditional American favourite, best served with a dollop of cream.


  • for the pastry:
  • 8 oz plain flour
  • 5 oz butter
  • 1 oz icing sugar
  • 1 egg
  • for the filling:
  • 1 ib prepared fresh pumpkin flesh (cut into chunks or canned pumpkin puree)
  • 1/2 pint double cream
  • 2 oz butter
  • 2 oz brown sugar
  • 2 eggs lightly beaten
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground ginger
  • 1 tsp ground all spice
  • 1 tsp natural vanilla extract


  • Preheat the over to 200°C/Gas 6.
  • Place pumpkin in an ovenproof dish and bake for 30-45 minutes until soft and cooked through
  • Whizz in a blender until smooth
  • Place the flour, butter, icing and egg in a food processor and whiz until the mixture comes together
  • Turn out onto a floured surface and roll out, then use to line a 9" flan tin
  • Trim excess pastry from around the edge and reserve the trimmings
  • Roll out the trimmings and use them to cut out leaf shapes
  • Brush the edge of the pastry with water and stick the leaves to form a border the whole way around the edge of the tin
  • As well as looking decorative these provide a little extra height and help to stop the filling from leaking during cooking
  • Cover the pastry case with cling film and chill while you prepare the filling
  • In a large bowl mix the pumpkin puree, and cream
  • In a separate bowl, cream the butter and sugar until light and fluffy
  • Now beat in the eggs a little at a time
  • Add the cinnamon, ginger, nutmeg, all spice, vanilla extract and pumpkin mixture, stirring continuously
  • Pour the filling into the pastry case until reaches the edge of the pastry shapes
  • Bake for 35-45 minutes until the filling is set and lightly browned
  • If unable to get all the filling in at first, add little more after the pie has been in the oven for about 15 minutes, when the filling has already started to set.
  • Serve warm.

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