Axel's pumpkin pie

    3 hours 10 min

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


    Yorkshire, England, UK
    1 person made this

    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

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)