As I am from the UK Pumpkin Pie is not something I’ve come across regularly. Thankfully I was introduced to it last year by a family friend and can’t believe I missed out on something so yummy for so long! Unfortunately tinned pumpkin is not as readily available in the UK as it is in the US. So I was left with no other option than to start making Pumpkin purée from scratch.

Sainsburys is currently selling small cooking pumpkins. They have a wonderful flavour and are perfect for this festive pie. Although in a pinch you can use a carving pumpkin, they just don’t have as much flavour.

How to Roast and Purée a Pumkin

Start by chopping the pumpkin in two and dig out all the seeds and pith. Coat both sides of the pumpkin with vegetable oil and place cut side down into a roasting tin and top with water.

Turn the oven on to 200C and bake for 60-90 minutes. They are ready when you can press a fork into the side of the pumpkin with ease.

Now grab a spoon or ice cream scoop and remove all the flesh from the insides. Use a blender to blitz the pumpkin flesh into a purée.

Place a sieve over a large mixing bowl and line with a couple of sheets of kitchen roll. Pour in the puréed pumkin and leave to drain for 2-3 hours.

Pumpkin Pie

Make up a simple shortcrust pastry and line two regular sized pie dishes.

In a clean bowl mix together:

1 cup granulated sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon salt (optional, I don’t use any)

3 cups pumpkin purée

1 can evaporated milk

4 Eggs

I used a balloon whisk to get the mixture nice and frothy. Pour into your prepared pie dishes.

Bake at 210C for 15mins, then turn the oven down to 175C and cook for a further 40-50 mins. It is cooked when a sharp knife pressed in comes out clean.