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V-ATE Pumpkin Pie

Traditional take on the classic pumpkin pie. Lightly Spiced creamy pumpkin filling, encased in a shortcrust pastry. Best served with lightly whipped cream

Pumpkin pie with cream and caramel

Prep: 60 Mins

Cook:90 mins

Serves:4 - 6

Tool Kit

Pie Crust

alternatively store bought shortcrust pastry will work, follow recipe from step 2

  • 250g Plain flour, plus extra for dusting

  • 125g Butter, cold and cubed

  • 40g Caster Sugar

  • 1 tbsp water

Pie Filling

  • 3 eggs (150g)

  • 180g Caster Sugar

  • 8g Ground Cinnamon

  • 4g Ground Ginger

  • 2g Nutmeg

  • 2g cloves (optional)

  • 425g Pumpkin Puree

  • 200g Double Cream

  • 8g Vanilla extract


  • 8/9 inch tart tin - loose bottomed

  • Mixing bowls

  • Whisk

  • Jug

  • Rolling Pin

  • Fork

  • Baking Paper

  • Baking Beans (Rice or Chickpeas also work)


Step 1

Place the flour, sugar and butter into a mixing bowl. Using your fingertips, rub the butter into the flour until it resembles bread crumbs. Add 1 tbsp of cold water and scrunch until a ball of dough is formed. Chill for 30 minutes


Step 2

Preheat the oven to 180c / 160c fan.


Step 3

Roll the pastry on a floured surface until until the pastry is wide enough to line the tin, this will be approximately £1 coin thickness. Delicately lift the pastry to line the tart tin ensuring all the edges are tucked in. Using a fork, prick the base to avoid the pastry rising.


Step 4

Place a piece of parchment inside of the tart tin and line with baking bean (rice or chickpeas will also work.) Leave to chill in the fridge for 30 minutes to rest. 


Step 5

Bake for 18 minutes with the baking beans in, then remove and bake for a further 8-10 minutes until the pastry is cooked through


Step 6

Once baked, leave to cool. Reduce the oven temperature to 160c/140c fan.


Step 7

In a bowl, place the eggs and caster and beat until foamy. Pour the pumpkin puree, vanilla extract and spices into the bowl with the egg and caster mixture. Slowly pour in the double cream until combined.


Step 8

Pour 3/4 of the filling into the pastry lined case, place into the oven and using a jug pour the remaining filling in until it reaches just below the top of the tart case. Bake for 50-60 minutes or until the filling has a slight wobble and golden brown.


Step 9

Leave to cool. 


Perfect serving tip

lightly whip 200g double cream, 25g caster sugar and 5g vanilla extract until soft peaks form and serve generously with a slice of homemade pumpkin pie.

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