Pumpkin Pie

Once you’ve carved up your Halloween pumpkin, here’s a great way to utilise the flesh inside. It’s slightly adapted from a Leon recipe and is beautifully warming and spicy.


  • Flesh of a pumpkin, puréed
  • 3 eggs
  • 100 ml double cream
  • 150 g sugar
  • 1tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp fresh ginger
  • 1 tsp star anise
  • 1 tsp salt
  • Black pepper to taste
  • 3 tbsp maple syrup
  • 250 g shortcrust pastry


  1. Heat the oven to 180˚C/350˚F/gas mark 4.
  2. Roll out the pastry and fit in a flan dish. Trim the edges.
  3. Mix together all the ingredients and pour over the pastry base.
  4. Bake for 35 minutes.

Serve with Chantilly cream (double cream warmed with a teaspoon of vanilla extract and sugar).

Pair with St Mary’s Brewery green hopped IPA.

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2 thoughts on “Pumpkin Pie

  1. Is it possible to use this post to say a HUGE thank you to all the families of Primrose Hill for their efforts on Halloween. We have enjoyed it for several years with our children, and last night was no exception. Thank you so much all, I’m sure it is much appreciated by many.

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