Rate This Recipe


Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and featured also at Halloween. The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust, which technically makes it a tart. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.

  • Makes/Serves
  • 8
  • Preparation Time
  • 1 hr
  • Cook | Chill | Freeze
  • 2 hrs
  • Oven Temperature
  • 200oC
  • Oven Setting
  • Bakers Function
  • Freeze
  • Yes


  • 800g pumpkin, seeds removed and cut into large sections (use a slightly sweeter pumkin such as butternut or Queensland blue, turban squash or sweet dumpling squash)
  • ½ tsp ground ginger
  • ½ tsp freshly grated nutmeg  
  • ½ tsp ground cinnamon
  • 1 Tbsp vanilla extract
  • 2 Tbsp rum
  • 2 eggs
  • 1 cup tightly packed brown sugar
  • ½ cup cream, plus extra to serve




  1. Preheat oven.
  2. Place the pumpkin slices (skin on) on a baking tray and roast in the oven for 40 minutes or until tender, then set aside to cool slightly (about 10 minutes).
  3. Scrape the cooked pumpkin flesh from the skin into a food processor with the spices, vanilla extract, rum and cream and process to combine.
  4. Beat together the eggs and sugar in a small bowl, then stir into the pumpkin mixture, then pour the pumpkin mixture into the completely cold pie case.
  5. Reduce the oven temperature to 170°C and bake for a further hour until the filling is set.
  6. Set aside to cool.
  7. Serve with the extra cream.


This recipe has no variations