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Pumpkin Pie

Pumpkin Pie

Preparation Time: 30 mins
Cooking Time: 1 hour 10 mins
  • For the filling:
  • 500g (1¼lb) mashed, cooked Balloon Tree pumpkin
  • 1 (410g) tin evaporated milk
  • 2 eggs beaten
  • 175g (6 oz) dark brown soft sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt


  • For the pastry:
  • 350g (12 oz) plain flour
  • 1 tsp salt
  • 200g (7 oz) butter
  • 125ml (4 fl oz cold water)
  • Preheat oven to 200c / Gas mark 6
  • Halve pumpkin and scoop out seeds and stringy portions.  Cut pumpkin into chunks.  In a saucepan over medium heat, cover the pumpkin with water and bring to the boil.  Reduce heat to low, cover and simmer for 30 minutes or until tender.  Drain, cool and remove the peel.
  • Return pumpkin to the saucepan and mash with a potato masher.  Drain well, and measure
  • 500g of the mashed pumpkin; reserve any excess pumpkin for another use.
  • Prepare pastry by mixing together the flour and salt.  Rub butter into flour, and add 1 tablespoon cold water to mixture at a time.  Mix and repeat until pastry is moist enough to hold together
  • With lightly floured hands, shape pastry into a ball.  On a lightly floured board, roll pastry out to barely a .25cm thickness.  Transfer to a 20 or 23cm pie dish, gently pressing pastry into the bottom.  Cut off any excess pastry hanging over the sides of the dish and pinch pastry securely around the inner edge.
  • In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger nutmeg and salt.  Mix well.  Pour into a prepared pie dish.  Bake for 40 minutes or until a knife inserted in the centre comes out clean.

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