Mmmm, homemade pumpkin pie from scratch

1 May


I adore pumpkin and love it in any incarnation. In Australia it is not really used in desserts but I know pumpkin pie is a true American tradition. Many moons ago I had pumpkin pie in Canada and loved it. I’d been wanting to make it for ages but most recipes seem to start with ‘one can of pumpkin puree’ – that’s not a thing in Australia.

The I stumbled across the magnificent book ‘Bake’ by pastry chef Alison Thompson and lo and behold – a pumpkin pie recipe. This book makes you want to stop everything and get into the kitchen to bake. Highly recommend it.

My iphone pictures do not do this delicious dessert justice. Note to self: use a better camera…

The pastry recipe is the easiest I’ve ever made [and I have a bit of a phobia about making pastry as it always seem so fragile and delicate but this is a hardy yet gorgeous pastry].


Sweet shortcrust pastry

225g sifted plain flour

60g sifted icing sugar

100g diced unsalted butter at room temperature

2 egg yolks

In the bowl of an electric mixer fitted with the paddle attachment combine the flour, icing sugar and butter. Mix on low speed until no lumps of butter are visible. Add the egg yolks and mix on low speed until the mixture comes together to form a dough.

Wrap dough in cling wrap place in fridge for at least two hours


1kg pumpkin, peeled and cut into small pieces

125mL pouring cream

3 eggs

60g brown sugar

60g caster sugar

½ teaspoon ground ginger

pinch of ground cloves [I didn’t have any so used nutmeg instead]


Make your dough. Leave in fridge for two hours.

Preheat oven to 170C.

Place pumpkin on baking tray, cover with foil and bake until pumpkin is very soft [Alison Thompson said around an hour, mine took about 1.5 hours. Maybe my pieces were too big].

While pumpkin is cooking take pastry out of fridge and allow it to come to room temperature.

Place sheet of baking paper on bench, unwrap pastry and using a rolling pin roll out to shape of non-stick tart tin with removable base [I used a rectangle tin approx 35cmx11cm]. Gently place in tart tin.

Place in fridge for half an hour.

Remove pumpkin carefully from oven [there may be water and steam] and place in bowl.

Increase oven temp to 180C.

Meanwhile place baking paper over pastry, fill with baking weights and bake until pastry is golden. Remove paper and weights and bake for a further 5 minutes.

Remove to bench; allow to cool for ten minutes.

Using a stick blender puree pumpkin until smooth and measure out 500ml of puree and pour into a bowl.

Whisk in cream, then the eggs, sugars and spices.

Pour into tart case, bake for 40 minutes until the filling is set.

Serve warm [or cold or eaten straight from the left over container at room temperature – it is amazing!]



17 Responses to “Mmmm, homemade pumpkin pie from scratch”

  1. Dione May 1, 2012 at 11:25 am #

    Oh yum!!! Pumpkin can do no wrong…. However making pastry scares me, is this idiot proof?

    • thehungrymum May 1, 2012 at 11:30 am #

      Yes – if this idiot can make it anyone can! I’m not sure what makes this pastry easier to handle than your average pastry recipe but trust me. This is my new fav pastry recipe [sorry Donna Hay…]

  2. Marti Cuatt May 2, 2012 at 1:43 am #

    This is one I’m definitely going to try … yummo!

    What’s the best pumpkin to use? From what I understand the pumpkin used in the States/Canada is a specific sweet type. Any hints?

    • thehungrymum May 2, 2012 at 9:25 am #

      hey Marti, I used a whole Jap [I made the Hungry Dad cut it up!]. After steaming it in the oven I placed the pumpkin in a colander and placed a ceramic bowl on top and pushed down to extract as much water as I could. Let me know if you make it.

      • Marti Cuatt May 3, 2012 at 5:15 am #

        Hi, thanks for that. I will certainly let you know when I do make it. Not sure when that will be, as I’m moving back to Melbourne in search of work next week.

      • thehungrymum May 3, 2012 at 8:05 am #

        Yes, I imagine baking would be fairly low on this list when you’re moving & job hunting. Best of luck with both x

  3. Roar Sweetly May 2, 2012 at 11:44 am #

    This looks lovely. Pumpkin is such a sweet vegetable I can imagine how tasty it would be. I’ve never made puff pastry from scratch before, though this might be the recipe to try it out on.

    • thehungrymum May 2, 2012 at 10:04 pm #

      Making pastry always seems like a massive task but I can’t recommend this pastry enough. It is hardy to handle yet delicate to eat. Win/win! Thanks for stopping by.

  4. Georgia | The Comfort of Cooking May 2, 2012 at 3:53 pm #

    I love a homemade pumpkin pie, as does my husband, and yours looks delicious! What a great recipe. I love that you made it in a tart pan, too!

    • thehungrymum May 2, 2012 at 10:02 pm #

      Thank you! I assure you, it didn’t last very long!

  5. kitchenadventureswithlucy May 3, 2012 at 12:28 pm #

    Can’t wait to make this, I’ve never had pumpkin pie before, but have been curious as to how it would taste

    • thehungrymum May 4, 2012 at 6:24 am #

      One word: delicious. Now I know why the Americans make it on special occasions…

  6. girlinafoodfrenzy May 7, 2012 at 8:17 am #

    Pumpkin pie from scratch, now that truly is a labour of love. I agree it’s not one of those things we think of here in Aus but I’ve had a turn at making it before and it was pretty tasty! 🙂 I love the rectangular flan base too, all looks very moreish.

    • thehungrymum May 7, 2012 at 9:11 am #

      Isn’t it delish? I wonder why Aussies have never really adopted it – my guests gave it such rave reviews that I’ll absolutely be making it again and again.

  7. petit4chocolatier October 14, 2012 at 1:20 pm #

    I love this pie and how you prepared it; very creative!!

    I am going to reblog this link on my new reblog page; and hope others will see it and find it!

    • thehungrymum October 15, 2012 at 4:20 am #

      Wow, thanks! Would love more people to discover just how delish this is 🙂


  1. Jupiter Creek Farm CSA box week 3 | Kitchen Adventures with Lucy - May 5, 2012

    […] Pumpkin, well I think pumpkin is my favourite vegetable at the moment. I’m full to the brim with recipes and different ways to use it. I’m quite keen to try one of these 2 recipes out Cheesy Pumpkin Tart or Pumpkin Pie. […]

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