Pumpkin pie

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Author Marine Dominguez


  • 500 g pumpkin cooked and pureed
  • 1 can of coconut milk
  • 2 eggs
  • 170 g brown sugar (or less if you don't like it too sweet)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 Shotcrust pastry


  1. Preheat oven to 200 C
  2. Cut the top of the pumpkins, and scoop the seeds out. Put the pumpkins in the oven for about 25 min (more if they are big). When they are cooked, take them out of the oven and let them cool for a little bit. Then scoop out the flesh and put it in a bowl: it should come really easily if your pumpkin is well cooked and you should be left with only the skin.

  3. Mash the pumpkin flesh into a purée with a potato masher or a fork. You will need 500g of it, so use the rest for soup or something else!
  4. Transfer your shop bought pastry to a pie dish, cut out the excess and create holes at the bottom with a fork.
  5. In a large bowl, put the pumpkin purée, the coconut milk, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well: it should result in a very wet batter. Pour into a prepared pie dish. Bake about 50 minutes.