Pumpkin Pie: How to REALLY use your pumpkins

800px-Pumpkin_PieBOUGHT a pumpkin this Halloween? Staring at it, lacking carving inspiration? Want to use your pumpkin in a more delectable way? Severely under-rated and deeply misunderstood, the classic American pudding is making its way to us Brits slowly but surely. Here is a tried and tested recipe. Enjoy!


  • 450g pumpkin purée (Google how to purée your pumpkin)
  • 2 eggs, lightly beaten
  • 200g white or brown sugar
  • ½ tsp salt
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 tsp cinnamon
  • 1 can evaporated milk
  • 1 9” unbaked pastry shell


1. Preheat oven to 220°C

2. Mix ingredients in order given

3. Pour into pastry shell

4. Bake for 15 mins at 220°C

5. Reduce temperature to 175°C and bake for 45 mins or until knife comes out clean

6. Eat with cream, ice-cream, cinnamon cream… the list goes on!