Pumpkin pie

Pumpkin pie

The Hang Fire Cookbook

Pumpkin pie is a traditional sweet dessert often eaten for Thanksgiving and Christmas in the United States and Canada. Pumpkin is a symbol of harvest time and this pie celebrates that time of year with its spiced, warming notes and creamy filling. In the US and increasingly in the UK, you can buy tins of pre-made pumpkin pie filling, which makes the recipe a doddle.


Quantity Ingredient

For the pastry

Quantity Ingredient
225g plain flour, plus extra for dusting
1 teaspoon fine sea salt
100g cold unsalted butter, diced
3 tablespoons buttermilk, chilled

For the filling

Quantity Ingredient
1 x 400g tin of pumpkin pie filling
or 750g pumpkin, peeled and cut into 5cm cubes, seeds reserved
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
3 tablespoons caster sugar
2 tablespoons maple syrup
2 large eggs, beaten
275ml double cream


  1. First, make the pastry. Preheat the oven to 200°C. Grease a 22cm loose-bottomed tart tin.
  2. Tip the flour and salt into a mixing bowl, add the cold butter and toss to coat with the flour. Using your fingertips, rub the butter into the flour, lifting it up as you do so to keep it light and cool. Continue until the mixture resembles breadcrumbs, about 5–10 minutes. Give the bowl a shake, and any larger lumps of butter will come to the surface. Add the cold buttermilk and mix with a round-edge knife until the mixture starts to come together. Gather the dough with your hands, wiping it round the bowl to pick up any stray pieces. Put the dough onto a work surface dusted very lightly with flour. Knead the dough lightly to form a smooth ball. Dust the rolling pin lightly with flour and roll out the dough using short strokes. Roll out to about 5cm larger than the tin and to the thickness of a pound coin. Lift up the pastry, drape over the rolling pin and carefully lay it on top of the tin. You can use a small piece of dough to press it into the tin. Prick the base with a fork then chill for 30 minutes.
  3. Line the pastry case with baking parchment and fill with baking beans to weigh the pastry down. Place the tin on a baking sheet and bake for 15 minutes, then carefully remove the paper and beans. Continue to bake the pastry case for a further 5 minutes, until lightly browned (this is called baking blind). Remove from the oven and, using a small sharp knife, carefully trim off the excess pastry. Allow the pastry case to cool completely.
  4. Once the pastry has cooled, make the filling if not using tinned. Reduce the oven to 180°C.
  5. Arrange the pumpkin cubes in a shallow roasting tray in a single layer. Sprinkle with the nutmeg, ginger and cinnamon. Cover the tray tightly with a double layer of foil and bake for 45 minutes until soft and caramelised. Remove from the oven and allow the pumpkin to cool.
  6. When the pumpkin has cooled, transfer to the bowl of a food processor. You should have about 600g cooked pumpkin flesh. (Don’t forget to scrape out the sticky bits in the tray, too.) Blitz until smooth, then transfer to a bowl. Add 2 tablespoons of the sugar, the maple syrup and eggs. Mix well and stir in the cream. Pour into the cooled pastry case and bake for 45 minutes.
  7. While the pie is baking, rinse the reserved pumpkin seeds in water to remove the stringy bits. Pat dry with kitchen towels and then lay them flat on a baking sheet lined with baking parchment. Sprinkle with the remaining 1 tablespoon caster sugar and bake in the oven with the pie during the final 10 minutes, until the seeds are crispy.
  8. Remove the pie and the seeds from the oven. Leave the pie to cool, then sprinkle with the candied seeds. Serve warm or at room temperature, with cream or ice cream.
Deep South
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