Eats | Pumpkin leftovers

Eats | Pumpkin leftovers

By Imogen Wallis

Eats | Pumpkin leftovers

To reduce any pumpkin waste this Halloween we decided to give this pumpkin pie recipe a go. However, tis the season of spice, so we thought we’d add our own little twist to this spooky Halloween staple.

We particularly love the blend of nutmeg and cinnamon that seems to creep up across all dessert recipes this time of year, but for an extra kick we’ve added a touch of lemon zest and ginger to take your pie to another level and tempt you into bite after bite.

Prep time: 40 mins

Cook time: 1 hr 30 mins

Serves: 8


750 g of pumpkin, peeled, deseeded and cut into chunks

350 g sweet shortcrust pastry (don’t worry we don’t expect you to make this from scratch!)

Plain flour, for dusting

140g caster sugar

½ tsp salt

½ tsp fresh, grated nutmeg

1 tsp cinnamon

¾ tsp ground ginger

¾ tsp grated lemon zest

2 eggs, beaten

25 g butter, melted

175 ml milk

1 tbsp icing sugar


  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain pumpkin and let it cool.
  2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden. Remove from the oven and allow it to cool slightly.
  3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, ginger, lemon zest and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 minutes until the filling has just set.
  4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled with a dollop of cream on top if you like.

To complete your evening, we suggest snuggling up on the sofa, pie in hand with our new Chambray dressing gowns. Beautifully soft, with plenty of fabric to hide behind if you decide to watch any horrors tonight. Shop here