Pumpkin Pie Aisling Larkin newstalk
Pumpkin Pie Aisling Larkin newstalk

Pumpkin Pie

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aisling larkin pumpkin pie
Prep Time: 20 minutes
Cook Time: 45 minutes



  • 250 g plain flour
  • 50 g margarine block
  • 50 g butter hard
  • 1 egg yolk


  • 250 g pumpkin puree or 1 medium sized pumpkin
  • 1 tin condensed milk
  • 2 eggs lightly beaten
  • 1 tbsp vanilla
  • 1/4 tsp ginger, mixed spice, nutmeg
  • 1/2 tsp cinnamon



  • To make the pastry, sift the flour into a large mixing bowl and add the COLD butter and margarine. Using your fingers, mix together until the mixture resembles breadcrumbs. Crack in one egg yolk and mix to combine a soft dough. Wrap in cling film and place in the fridge to chill.
  • Once chilled, roll out pastry into a pie dish.


  • Preheat oven to 180℃.
  • Slice pumpkin into large chunks, discarding the seeds and flesh. Drizzle with a tiny amount of oil, roast with skin on for 45 minutes until tender.
  • Once cooked, allow to cool, peel off skin, and squeeze out all the water. They are 90% water so from 1.2kg of flesh and skin, I got 296g of flesh.
  • Combine condensed milk with flesh, vanilla, eggs and pumpkin spices.
  • Pour the filling into the pastry-lined dish.
  • Bake on the lowest shelf in the oven for 45 minutes, until slightly set in the middle.

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