Pumpkin Pie


  • 250 g (8 oz) plain or sweet shortcrust pastry
  • 350 g (12 oz) pumpkin, cooked and mashed
  • 125 g (4 oz) golden syrup
  • 50 g (2 oz) light muscovado sugar
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon each ground cinnamon and mixed spice
  • 2 free-range eggs, lightly beaten
  • 300 mls (½ pint) full-cream milk, or half-and-half mixture of milk and single cream


Roll out the pastry, and use it to line a 9-10 inch (23-25.5 cm) pie dish. Mix the pumpkin, syrup and sugar until thoroughly blended. Stir in the spices, and beat in the eggs. Pour in the milk, and blend thoroughly before pouring into the pastry case.

Bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes, and then turn down to 180°C/350°F/gas mark 4 for a further 35 minutes, or until set and a skewer inserted in the centre comes out clean.