Pumpkin pie

Not sure what to do with your left over Halloween pumpkins? Why not transform them into a pumpkin pie with this delicious recipe from Bourton House!


  1. To make the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and just enough very cold water to gather it into a ball. Roll out the pastry and line a 20cm loose-bottomed flan tin. Chill in the fridge for 30 minutes.
  2. Preheat the oven to 180ºC/Gas mark 4. Prick the bottom of the tart with a fork, cover with greaseproof paper and weigh this down with some rice or baking beans. Bake the pastry case blind for about 20-25 minutes. Take it out of the oven, but leave the oven on, and let it cool slightly, then remove the rice or beans and paper.
  3. Meanwhile make the filling. Having removed its seeds, steam the pumpkin until tender. Put the pumpkin and all the remaining ingredients except the eggs into a food processor and puree until smooth. Add the eggs and blend. Pour into the pastry case and bake for 55 minutes, until a skewer comes out of the centre clean. Allow to cool and dust with icing sugar.


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Ingredients for the pastry:

  • 50g butter
  • 100g plain flour
  • 1 egg yolk, beaten
  • Icing sugar for dusting


For the filling:

  • 450g pumpkin flesh, cut into chunks
  • 100g soft brown sugar
  • Pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 tbsp honey
  • Grated zest of 1 lemon and juice of 1/2 lemon
  • Grated zest of 1 orange and juice of 1/2 orange
  • 3 eggs, beaten


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