Pumpkin Pie

Baking a pumpkin pie is one of life’s greatest pleasures. As well as tasting divine, a freshly baked pie will fill your home with festive aromas guaranteed to spark memories of late autumn days and winter treats. Why? Well, the recipe is brimming with gorgeous spices, including cinnamon, ginger, and nutmeg – ingredients sure to lift the spirits when it’s dark and frosty outside.

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% Daily Values based on a 2,000 calorie diet

Step 1

Start by cutting your pumpkin in half and scraping out the insides. You can get rid of any pithy bits but try to retain the tasty seeds for roasting later!

Step 2

Line a baking tray with foil and place both halves of the pumpkin in an oven preheated to 180°C. Leave to roast for up to 90 minutes, until they’re soft and easily pierced with a fork.

Step 3

After the pumpkin has cooled, scoop out the pulp and lightly beat the produce to a puree.

Step 4

Next, preheat the oven to 220°C.

Step 5

Beat your eggs in a large mixing bowl.

Step 6

Gently mix in the white and brown sugar, a pinch of salt, the spice mix, and a little lemon zest. Feel free to add as much zest as you like here, depending on your tolerance for tang!

Step 7

When all the ingredients are combined, pour the mixture into a pie shell, and bake for 15 minutes. If desired, feel free to make your own pie shell. If you’re new to baking, however, a pre-made crust will ensure your pie turns out perfectly (it’ll save time, too!)

Step 8

After 15 minutes, turn the oven down to 180°C and leave to bake for around 50 minutes more. If you’re unsure when to take the pie out of the oven, gently use the tip of a knife to test its consistency. The knife should come out moist but clean, and the center should be relatively firm.

Step 9

Leave to cool (note that the pie will deflate a little during this time!)

Step 10

If you're feeling artsy, roast the pumpkin seeds and sprinkle them on the pie.

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