Autumnal Pumkin Pie

8 million pumpkins go to UK landfill every year. Make a pumpkin pie!
35' + 70' preparation & cooking time
6 serve
Quatre Épices spice



For the pastry


For the filling


For the topping

  • 200 ml double cream
  • 1 orange, zested


  1. Heat the oven to gas 7, 220°C, fan 200°C.
  2. For the pastry, stir together the flour and Quatre Épices, in a stand mixer, pulse the butter to form crumbs or rub in the butter by hand. Then stir in the icing sugar and gradually add enough water (about 7 tsp) to mix to a stiff dough. Set in the fridge for 15 min.
  3. On a lightly floured surface, roll the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry to create a crimping pattern, and trim accordingly. Chill for 15 minutes.
  4. Line the pastry with parchment and fill with baking beans. Bake blind for 5-8 minutes. Remove the paper and beans and return to the oven for 2-3 minutes until the crust is lightly golden brown.
  5. Reduce the oven temperature to gas 3, 150°C, fan 130°C.
  6. To make the filling, add all the ingredients in a bowl and mix well. Pour into the pastry case and bake for 1 hour or until the filling is set. Remove and cool.

To serve 

Whisk the cream until thick, fold in orange zest and spoon over a slice of the pie.

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