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Pumpkin Pie

Family meals (with a twist)

Pumpkin Pie is an American thanksgiving favourite. The recipe is super easy to make and is a great use of pumpkin (when in season). Try this delicous pie recipe and serve with creamy greek yoghurt, or whipped cream for a treat.

Nutritional information

368 Kcal
4 grams
37 grams
24 grams
1 gram


Makes 10 portions (120 g per portion)

250 grams of biscuits, ginger nuts

100 grams of butter, salted

1 level Tbsp of flour,  white, self raising

1 Tbsp of oil, olive

2.5 cups of pumpkin, raw

1/2 teaspoon of ginger, ground

1/2 teaspoon of cinnamon, ground

1 level teaspoon of salt

4 units of eggs, chicken, yolk, raw

1/2 cup of honey

1/2 cup of milk, reduced fat

1 small cartoon of cream, fresh, double


  1. Biscuit Base instructions. Preheat oven to 200°C. 
  2. In a mixer chop up the packet of gingernuts, add the butter and flour. 
  3. Press into a round flan dish and bake for 15 minutes until nearly cooked. Remove from the oven and cool.
  4. Slice the pumpkin into wedges. Place on a baking tray and use a pastry brush to lightly oil the pumpkin. Bake for at least 30 minutes until soft. Remove from the oven and cool. 
  5. Pumpkin Pie Filling. In a mixer blend together 2 cups of pumpkin (skins removed), spices, and salt. Beat in the eggs, honey, milk and cream. 
  6. Pour this filling into the shell.
  7. Bake for 50 minutes or until a skewer comes out clean.
  8.  Cool on a wire rack.
  9. Serve slightly warm with Greek yoghurt, lemon drizzle, lemon curd or freshly whipped cream. Delicious! NB If you want an easier option, you could substitute the gingernut base with pastry, however the nutritional analysis will be different.
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