Pumpkin Pie

Pumpkin Pie
This recipe focuses on Christopher's pumpkin pie filling. You can either use your own recipe to make a sweet shortcrust pastry or you can use a shop bought pastry.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Pumpkin Pie


  • ¾ cup sugar
  • ½ tsp. salt
  • 1tsp ground cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. ground ginger
  • 2 large eggs
  • 425g pumpkin puree
  • 12 fl oz evaporated milk
  • Sweet shortcrust pastry

How to make

  • Pre-heat the oven to 200°C.
  • Mix all the dry ingredients together in a bowl.
  • Beat the eggs in a large bowl.
  • Stir in the pumpkin puree and the dry ingredients into the egg mixture 4) Then gradually stir in the milk.
  • Pour into pie shell and bake at 200°C (gas mark 6) for 15min then reduce temp to 160 °C (gas mark 3) for 30 to 45 min.
  • Cool on wire rack for 2 hours and then it’s ready to serve with vanilla cream or anything else that takes your fancy.

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