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.