Pumpkin pie recipe for autumn

Now that autumn is officially in full swing, and the mornings are gradually getting colder, why not warm yourself up with an easy pumpkin pie recipe shared with us by Alex in year 11. 

Pumpkin mixture

In a large bowl, whisk together: 440 g pumpkin puree, 175ml double cream, 1/2 Tsp of nutmeg, 1/2 Tsp of ginger, 1 1/2 Tsp of cinnamon and a pinch of salt until smooth.

Batter mixture 
In a smaller bowl, mix: 3 large eggs, 100g of white caster sugar, 65g of brown sugar and mix together until all the sugar has dissolved.

Then pour the batter mixture into the pumpkin mixture and mix well until fully combined.

Final steps

Pour the combined batter into a pie tin covered with pie crust, a store bought crust is fine, however, if you have the extra time you can make your own pie crust using this recipe.  

Place the pie in the oven and bake at 200 degrees for 15 minutes, after 15 minutes, turn the temperature down to 160 degrees and bake for another 30-35 minutes.

When fully cooked, take the pie out of the oven, add cream to taste and you’re done! Please do send us any pictures if you try out this recipe, we’d love to see them!