Pumpkin pie cooked and ready

Pumpkin pie cooked and ready

Pumpkin Pie

This is a combination of Felicity Cloake's perfect pumpkin pie recipe and some bits of my own (i.e. sugar, always sugar)


1 pack of pre-rolled shortcrust pastry (life in this case is too short)
250g pumpkin puree (I used Libby's canned puree)
75ml maple syrup
55g light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 tbsp rum (optional - I used Captain Morgan's spiced rum)
140ml evaporated milk


  1. First thing is to blind bake the pastry crust.  Roll out your pastry slightly (it's better slightly thinner than the pre-rolled thickness), and line a flan case (they're a fairly standard size).  Don't bother trimming the edges, you can do this later.  Then line the pastry with baking parchment and fill with baking beans, coins, or some raw rice.  Bake at 180 degrees for 15 minutes, then remove the parchment and rice, and bake for another 5 minutes to get some colour. Remove from the oven and leave on the side while you make the filling.
  2. For the filling, combine the pumpkin, maple syrup, sugar, spices and rum in a bowl.  Add the two eggs and mix together thoroughly.  Finally add the evaporated milk bit by bit until you have a creamy consistency - you may not need it all (I used 120ml this time around).  
  3. Pour the filling into the pastry shell, and bake at 180 degrees (160 degrees fan) for 40 minutes.
  4. Remove from the oven and leave to cool.  Serve at room temperature, with nothing, ice cream or cream.  
Trying to avoid a soggy bottom

Trying to avoid a soggy bottom