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Pumpkin Pie



  • Scoop out the seeds and put the pumpkin in an oven tray, cut side up. Bake at 190°C for 40 minutes. If the pumpkin starts to colour, cover loosely with foil.
  • Scoop out the flesh from the pumpkin and blend to a smooth purée - only 500g is needed.
  • When the purée has cooled, place it in a bowl and add the spices, sugar and brandy. Beat the mixture well before adding the eggs and cream, each in turn, until everything is smooth.
  • Pour it into the tart cases and bake at 180°C for about 30 minutes. When ready, a knife should come clean from the middle of the pie.