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When making a pumpkin pie from scratch, you can either use tinned pumpkin purée or make your own purée by cooking down a pumpkin and adding your own seasoning and spices. We’re sharing how to make the perfect one from scratch.

Ingredients you will need:

  • 450g pumpkin flesh, peeled and cut into small chunks.
  • 3 large eggs plus (1 egg will just be for the yolk).
  • 75g soft brown sugar.
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg.
  • ½ tsp allspice
  • ½ tsp ground cloves.
  • ½ tsp ground ginger.
  • 275ml double cream.


  1. Preheat your oven to 200C/400F/Gas 6.
  2. Roll out your pastry and line a 23cm/9in a pie tin (not loose-bottomed). Now bind bake the pastry for 20 minutes.
  3. Place the pumpkin chunks on a baking tray, cover with foil and roast until tender throughout for 20-30 minutes.
  4. Press the cooked pumpkin into a sieve and remove any water and leave to cool.
  5. Now blend or mash your pumpkin into a pureé.
  6. Whisk the eggs and extra yolk together in a large bowl.
  7. Wisk your sugar, spices and double cream together in a pan on a medium heat until it begins to simmer.
  8. Gently pour over the eggs and whisk the mix again.
  9. Now whisk in your pumpkin pureé.
  10. Reduce the oven temperature to 180C/350F/Gas 4.
  11. Pour the filling into your pastry case and bake for 35-40 minutes. (You’ll know it’s done when the pastry has slightly risen and is golden and your pumpkin is firm with a wobble in the middle.)
  12. Remove your pie, eat, and enjoy. 

Tip: You can enjoy your pumpkin pie hot from the oven, or cold from the fridge. We recommend adding whipped cream or créme fraiche topping to compliment your dessert.