Pumpkin Pie


Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Pumpkin has traditional associations with Hallowe’en. Fresh pumpkin can be bought by the pound; most greengrocers prefer to cut pumpkins at the weekend when they have several orders.


  • 100 g/4 oz shortcrust pastry


    Roll out the prepared pastry on a lightly floured working surface to a circle about 23 cm (9 in) in diameter. Line either a 20-cm (8-in) flan ring set on a baking tray or a 20-cm (8-in) buttered shallow pie plate. Trim the edges neatly and set aside in a cool place while preparing the filling.

    Scoop out any centre seeds from the pieces of pumpkin and cut away the outer skin. Chop the pumpkin coarsely and place in a saucepan with butter. Set over low heat, cover with a lid and cook gently until the pumpkin is soft and reduced to a purée. Quite a lot of liquid will come out of the pumpkin flesh and towards the end of the cooking time it’s a good idea to remove the lid to allow for a little evaporation. When quite soft, draw the pan off the heat and purée either by passing the mixture through a sieve or using a blender. Add the sugar, salt, cinnamon, nutmeg, cloves, eggs and cream and mix well. Pour the mixture into the prepared flan or pie dish. Place just above the centre in a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 40 minutes or until the filling has set.

    Allow to cool, then cut in wedges and serve with extra whipped cream flavoured with a pinch of nutmeg.