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Spiced pumpkin pie

July 15, 2013
by Chelsea Winter
dessert recipe, pie recipe, pumpkin pie recipe, pumpkin recipe, tart recipe
35 Comments

pumpkin pie with HH

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Spiced pumpkin pie

Pumpkin pie isn’t a common sight in New Zealand, but it should be! I’m chuffed with this recipe – I created it for an impromptu dinner with friends and it went down a treat. Just the right amount of creamy pumpkin, crumbly pastry, buttery coconut crumb and warming spices. You can make your own pastry if you like, but there’s nothing wrong with using store-bought sweet shortcrust, the best quality as your budget allows (specialty food stores stock great pastries). If you’re wondering why on earth there is chilli in the recipe, don’t worry I haven’t gone batty – you can hardly detect it’s there but it goes well with the pumpkin and just adds a nice hum of heat. Leave out the crumble if you can’t be bothered, the plain pie will still be delicious.

Ingredients

Sweet shortcrust pastry (bought or make your own)
500g peeled pumpkin, chopped into pieces
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cups cream
100g butter
4 egg yolks
2 tsp pure vanilla essence or paste
1/2 cup flour
1 tsp mixed spice
1 tsp powdered ginger
1 tsp ground cinnamon
1/2  tsp ground nutmeg
1/4 tsp powdered cloves
Tiny pinch chilli powder or cayenne pepper
Pinch of salt

Crumble
1/2 cup oats
1/2 cup shredded or dessicated coconut
1/2 cup ground almonds
1/4 cup brown sugar
100g butter, melted

Method

Preheat the oven to 200c fan bake (or 220 non fan bake).

Line a 26cm-30cm flan or pie dish with the pastry, then refrigerate the whole thing for 30 minutes. Prick the bottom of the pastry with a fork 15-20 times. Line the dish with baking paper cut to size so it goes up the sides, and pour in baking beads/pie weights (or use rice, beans or lentils). Bake in the oven for about 10 minutes or until the sides are golden. Remove the baking paper and rice/beads and replace in the oven for another 5 minutes or so to colour the bottom.

Reduce the oven temperature to 160c fan bake.

To make the crumble, mix everything together in a bowl.

Place the pumpkin in a saucepan with the sugars, cream and butter. Cover and simmer until the pumpkin is cooked through and mushy enough to whisk smooth (around 15-20 minutes). Cool slightly, then add the eggs and vanilla and whisk to combine. Sift in the dry ingredients and whisk until smooth. Pour the filling into the prepared pie dish and sprinkle with the crumble. Bake in the oven for about 45 minutes, or until the centre is cooked through – it shouldn’t wobble at all. Leave to cool in the tin for 10 minutes before serving.

Serve your pie slices warm with whipped cream, ice cream, or my favourite – sweetened Greek yoghurt! Great cold in school lunches the next day too.

35 Comments
  1. Megan April 25, 2014 at 8:10 am Reply
    Yummy this is amazing!! I felt weird having pumpkin as a desert but WOW!!! This was a hit with my family! Thanks Chelsea for yet another amazing recipe!!
  2. penny flaws May 31, 2014 at 8:28 pm Reply
    Hi Chelsea, I love pumpkin pie and am looking forward to trying your recipe (everything I have made of yours has been a huge success). Just one question though. Is the 500grams of pumpkin the peeled and deseeded weight or the the whole weight complete with skin and seeds? thanks penny
    • Chelsea Winter June 2, 2014 at 5:34 am Reply
      Hi Penny, I weighed mine with skin and all - they don't add much to the overall weight :)
  3. Kelly June 16, 2014 at 10:54 pm Reply
    Hi Chelsea, I love pumpkin and have made pumpkin pie before and would love to try this recipe. My daughter is allergic to almonds. What could I use instead? Thanks for your help.
    • Chelsea Winter June 16, 2014 at 11:31 pm Reply
      Hi there, you can just leave them out!
  4. Kylie July 2, 2014 at 9:09 am Reply
    Hi Chelsea. I do feel a baking buzz coming on so will make this tomorrow! Can I leave the coconut out? If so what should I replace it with? Many thanks!!
    • Chelsea Winter July 3, 2014 at 6:03 am Reply
      Sure! No need to replace.
  5. Jean July 2, 2014 at 9:40 am Reply
    Here in the US, pumpkin pie is quite common, and this recipe sounds like a winner. Could I use canned pumpkin in place of fresh? I would need to figure out how many cups would equal 500 grams.
    • Chelsea Winter July 3, 2014 at 6:02 am Reply
      Sure!
  6. Tessa July 2, 2014 at 9:46 am Reply
    Hi Chelsea, love pumpkin pie so excited to see a recipe for it in NZ. Just wondering what kind of pumpkin you used?
    • Chelsea Winter July 3, 2014 at 6:02 am Reply
      Crown or butternut.
  7. Betsy July 2, 2014 at 6:56 pm Reply
    Hi Chelsea! Which kind of pumpkin do you use? I actually saw orange ones the other day, as an American, this seems more legit! :) can't wait to try this recipe! :)
    • Chelsea Winter July 3, 2014 at 6:02 am Reply
      Any! Crown, or butternut would be great.
  8. Heather July 3, 2014 at 4:01 am Reply
    I like the idea of adding a bit of chili in with the spice but I don't know what mixed spice is?
    • Chelsea Winter July 3, 2014 at 6:01 am Reply
      It's a blend of spices you can find in the spice section of the supermarket :)
  9. Amy July 10, 2014 at 5:15 am Reply
    Could this be made the night before and then re-heated in the oven?
    • Chelsea Winter July 11, 2014 at 6:18 am Reply
      Yes it could, Amy.
  10. Nikki July 11, 2014 at 12:43 am Reply
    Hi Chelsea, can I make this ahead of time? Would you precook the whole thing and re-heat or wait? Many thanks.
    • Chelsea Winter July 11, 2014 at 6:18 am Reply
      Hi Nikki, yes precook the whole thing then you can just warm it in the oven or even blast the pieces in a microwave for a little bit!
  11. Joy July 19, 2014 at 4:37 am Reply
    I made your Spiced Pumpkin pie for dinner today. It was lovely and the recipe made a large pie, so I will be able share it with my Family. Thank you
  12. Julia August 18, 2014 at 10:00 am Reply
    Just made this for dessert tonight, loved by everyone!
  13. Anita Sears October 10, 2014 at 8:44 pm Reply
    Hi I was initially concerned that the recipe seemed to be full of rich unhealthy ingreds but made it anyway and have to say it was delicious and would make again
  14. Lisa July 5, 2015 at 8:37 am Reply
    Hi Chelsea. I have some left over roast pumpkin. Could I use that?
    • Chelsea Winter August 8, 2015 at 5:51 am Reply
      Sure!
  15. Sue Barnett August 23, 2015 at 12:50 am Reply
    I have just taken the pie out of the oven...looks and smells absolutely delicious...so looking forward to sharing it with my adult children that are coming for dinner tonight...watch this space...will let you know how it tastes...thanks Chelsea!!!!!
  16. Sue Barnett August 23, 2015 at 2:30 pm Reply
    Absolutely stunning, going to take the rest to work tomorrow to share the deliciousness around...lovely Chelsea!!
  17. Laurel October 8, 2015 at 9:37 pm Reply
    No mixed spice at our stores. What is it made of?
    • Chelsea Winter October 11, 2015 at 5:01 am Reply
      You could just use a mixture of cloves, nutmeg, cinnamon, mace, ginger.
  18. Gemma December 2, 2015 at 1:23 am Reply
    Great recipie. Could I half and half pumpkin and orange kumara?
    • Chelsea Winter December 5, 2015 at 11:06 pm Reply
      Yes indeed!
  19. susan wyatt May 26, 2016 at 11:02 pm Reply
    We had this for desert last night, OMG it was amazing, you are a fantastic person for sharing. Thanks so much.
  20. Kylee Simpson July 21, 2016 at 9:36 am Reply
    This recipe is now a family tradition at Christmas it was so good. Lived in USA for a bit and kept asking friends there for a good recipe but found nothing suitable. ...that was until I found yours Chelsea you legend!
  21. Freddy November 5, 2016 at 12:05 am Reply
    Can I make the filling and freeze in advance? Love this recipe. Want to make heaps.
    • Chelsea Winter December 1, 2016 at 1:16 am Reply
      Yes!
  22. Angelee November 25, 2020 at 5:27 am Reply
    I make this recipe every year now... makes me feel like I am home for Thanksgiving #amerikiwi Thanks so much Chelsea!

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