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.
I Love this pumpkin pie!!!
Delicious! I used whole eggs and no pie crust. Next time I will half the sugar since it’s pretty sweet.. I cooked the pumpkin in the oven instead of on the stovetop just because I was afraid of burning the cream. I increased the amount of pumpkin. No problems with undercooking because I think the flour absorbs the excess liquid.
can i use whole eggs instead of just yolks made this delicious but getting lots of egg whites..only so many pavs..
Check out the new Pumpkin Pie recipe in Tasty (no eggs needed) x
I make this recipe every year now… makes me feel like I am home for Thanksgiving #amerikiwi Thanks so much Chelsea!
HI Chelsea I have already roasted pumpkin that I’d like to use in the recipe. What do I need to do to make it work with this please?
Hi Chelsea could I make this gluten free and could I use coconut cream instead if normal cream . Thanks Jean Clee
Hi Chelsea, what sort of pumpkin is best?
Thanks
Can this be made without the crust? i am wanting 2 make a deconstructed pumpkin pie dessert with crumbs on the bottom instead of a base
Well, all I can say is that I broke my no sugar & no flour rule for this pie! And …. it was worth it!!
Superb!
Am I assuming you should peel the pumpkin for this as well?
I was wondering if this can be frozen in pieces
Can I make the filling and freeze in advance? Love this recipe. Want to make heaps.
Yes!
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!
We had this for desert last night, OMG it was amazing, you are a fantastic person for sharing. Thanks so much.
Hey, I’m about to make this pie and have double the ingredients ready to go, do you think I could make two and freeze one or should I freeze pumpkin mix, pastry and crumble separately?
Great recipie. Could I half and half pumpkin and orange kumara?
Yes indeed!
Is it possible let two use the whole egg to this pumpkin pie
No mixed spice at our stores. What is it made of?
You could just use a mixture of cloves, nutmeg, cinnamon, mace, ginger.
Absolutely stunning, going to take the rest to work tomorrow to share the deliciousness around…lovely Chelsea!!
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!!!!!
Hi Chelsea. I have some left over roast pumpkin. Could I use that?
Sure!
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
Just made this for dessert tonight, loved by everyone!
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
Hi Chelsea, can this recipe be halved & a couple of mini ones be made instead? If so, would I need to change the cooking time. Thanks, Jodie
Hi Chelsea, can I make this ahead of time? Would you precook the whole thing and re-heat or wait?
Many thanks.
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!
Could this be made the night before and then re-heated in the oven?
Yes it could, Amy.
I like the idea of adding a bit of chili in with the spice but I don’t know what mixed spice is?
It’s a blend of spices you can find in the spice section of the supermarket :)
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! :)
Any! Crown, or butternut would be great.
Hi Chelsea, love pumpkin pie so excited to see a recipe for it in NZ. Just wondering what kind of pumpkin you used?
Crown or butternut.
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.
Sure!
Jean, where do you find canned pumkin?
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!!
Sure! No need to replace.
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.
Hi there, you can just leave them out!
Heya Chelsea! I’ve made this a number of times and I’ve just used the whole egg (mostly bc I’ve forgotten). What is the difference between using just the egg white and the whole egg?
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
Hi Penny, I weighed mine with skin and all – they don’t add much to the overall weight :)
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!!
Hi Chelsea, do you have a specific type of pumpkin you’d recommend for this recipe?