Pumpkin Pie for the autumnal vibe


October is here, the heating is on, soft big throws on the sofas, candles and wood burners are alight while we like to cosy up inside on those dark evenings – the autumn is officially here. And when it comes to this time of year what is better to celebrate the autumnal vibe with than a good old pumpkin pie?  Whether it is a quick midweek baking or something special for those fab October weekends – this easy and delicious recipe is worth a try. Without further ado here is my lush Pumpkin Pie recipe:


Small pumpkin
Shortcrust pastry
3 eggs
White or brown sugar
Sultanas (optional)
Crushed walnuts, sesame seeds or sliced almonds for decoration (optional)


  1. Boil chunks of pumpkin until soft.
  2. Pour hot boiling water over ¾ of a cup of sultanas and set aside to soak until the water has cooled.
  3. Line a loose-bottom tart tray with shortcrust pastry and bake for 20 min in a 200’C pre-heated oven until golden. I use ready-made shortcrust pastry in the roll as it’s quick and easy, the cost is similar to if you had made it from scratch but without the time making it or the mess 😉
  4. Drain the cooked pumpkin and mash into pure. Add drained sultanas, 2 tea spoons of cinnamon, half a tea spoon of nutmeg, 8 table spoons of sugar, 3 eggs and mix well. No need for a food mixer, a fork or spoon will do.
    Fill previously pre-baked tart base with pumpkin mix. Sprinkle with some brown sugar if you like – it will caramelize nicely.
    Bake for 25-30 min at 180’C. Sprinkle with crushed walnuts, sesame seeds or almond slices and leave aside to cool down.


This pumpkin pie is delicious and perfect warm on a cold autumn day or just cold with some hot custard. Feel free to play with different tart tin sizes. Baking a few cute small tarts are just as easy and tasty.

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