Axel's pumpkin pie

Axel's pumpkin pie


1 person made this

About this recipe: This is my take on the classic American recipe for pumpkin pie, i.e, America via North Yorkshire. Serve with cream.

steenbergs Yorkshire, England, UK

Serves: 8 

  • 375g shortcrust pastry
  • 3 medium eggs
  • 195g caster sugar
  • 1/4 teaspoon sea salt
  • 3 teaspoons Steenbergs® Pumpkin Pie Mix
  • 425g pureed pumpkin
  • 335ml evapourated milk

Prep:15min  ›  Cook:55min  ›  Extra time:2hr cooling  ›  Ready in:3hr10min 

  1. Preheat the oven to 200 C / Gas 6.
  2. Roll out pastry and use it to line a 23cm round pie dish to about 3mm thick. Blind bake for 10 minutes.
  3. Mix up the filling. Whisk eggs lightly in a mixing bowl. Add one at a time - caster sugar, sea salt, Steenbergs Pumpkin Pie mix, pumpkin puree and evapourated milk. Give it a good whisk after adding each ingredient, making sure it's all been mixed through thoroughly.
  4. Reduce the temperature of the oven to 170 C / Gas 3. Take the part-baked pastry from the oven and pour in the filling.
  5. Return to the oven and bake for about 45 minutes, or until the filling has set - if you insert a skewer into the centre of the pumpkin pie filling, it should come out clean. Allow to cool completely.


To be more indulgent, add a tablespoon of Jack Daniels to the filling mix.

See it on my blog

Read at Axel Steenberg Blog

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