Pumpkin Pie

Baking the pumpkin


  • 1Kg of Pumpkin
  • ½ cup of butter
  • 1 cup of brown sugar
  • 1 tablespoons of cinnamon
  • 1 tablespoons of nutmeg
  • 1 tablespoons of cloves


  • Wash the pumpkin thoroughly, 
  • Halve the pumpkin and clean out the seeds
  • Dice the pumpkin meat in 4cm cubes (skin on)
  • Lay cubes skin down on a baking tray
  • Mix all other ingredients and cover the pumpkin with it
  • Bake at 190°C until the cubes are tender (about 45 mins - 1 hour)

Preparing the pumpkin filling


  • The baked pumpkin
  • 1 cup of brown sugar
  • 2 tablespoons of cinnamon
  • 2 tablespoons of nutmeg
  • 2 tablespoons of cloves
  • 1 large egg
  • ¼ cups of flour


  • Scoop the pumpkin meat off the skin from each cube
  • Add to blender with all other ingredients
  • Blend until smooth texture

Making the Pie Crust


  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter, chilled and diced
  • ¼ cup ice water


  • In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Baking the Pie

  • Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
  • Pour in the pumpkin mixture 
  • Preheat the oven at 220°C
  • Place the pie in the centre rack and bake for 20 minutes
  • Lower the temperature to 175°C and bake for an additional 60 minutes, or until toothpick comes out clean
  • Let it cool down to slightly above room temperature

Serving the Pie

  • With the pie slightly above room temperature
  • Shave half a crayon's worth of Carrot, Orange and Ginger Food Crayon on top of the pie
  • Slice in wedges (6 or 8) and serve with a ball of vanilla ice cream. 



Leave a comment

Please note, comments must be approved before they are published