Pumpkin pie with honey ginger cream

Pumpkin pie with honey ginger cream


103 people made this

About this recipe: My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. Caster sugar may be used in place of honey.


Serves: 8 

  • 500g plain flour
  • 1 tablespoon caster sugar
  • 2 teaspoons salt
  • 360g butter or lard
  • 1 tablespoon vinegar
  • 1 egg
  • 125ml cold water
  • 2 eggs, beaten
  • 500g pumpkin puree
  • 250g honey
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 (170g) tin evaporated milk
  • 450ml whipping cream
  • 4 tablespoons honey
  • 1/2 teaspoon ground ginger

Prep:20min  ›  Cook:1hr  ›  Extra time:1hr10min  ›  Ready in:2hr30min 

  1. Preheat oven to 220 C / Gas 7.
  2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar and 2 teaspoons salt. Rub in butter or lard until mixture resembles coarse crumbs.
  3. In a small bowl whisk together vinegar, 1 egg and cold water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pumpkin Pie.
  4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 250g honey, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves and evaporated milk. Mix well.
  5. Roll out pastry and fit into a 24cm pie dish. Pour in pumpkin filling.
  6. Bake in preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4. Bake an additional 45 minutes, until filling is set.
  7. To Make Honey Ginger Cream: In a large bowl combine whipping cream, remaining honey and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

Recently viewed

Reviews (1)


this is the strangest pastry recipe ever - way too much fat, way too much liquid = dough! impossible to incorporate all the fat properly and impossible to roll out... - 31 Oct 2009

Write a review

Click on stars to rate