Orri’s Kitchen: Seasonal Pumpkin Pie

If you are like us and have too many pumpkins leftover from your Halloween antics, then this warming pumpkin pie recipe is a must-bake for your kitchen!
Created by Orri’s Chef, Ben, our seasonal pumpkin pie is great to make at this time of year when pumpkins are in season. Packed full of warm spices, it is a comfort in the colder months, enjoyed perfectly with some chantilly cream and a cuppa.
The equipment you will need for this recipe consist of: pie dish or spring form pan, rolling pin, whisk, bowl and scales.


1 1kg block of ready-made shortcrust pastry

3 large eggs

100g granulated sugar

65g light brown sugar

1 440g tin of pumpkin puree

175 ml double cream

1 teaspoon vanilla extract

1.5 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt


Preheat the oven to 180 degrees.

1. Take the ready-made pastry dough out the fridge and allow to get to room temperature so it’s easier to work with. Line your pie dish/ baking tin with a little bit of butter and greaseproof to prevent the dough from sticking later on. Dust your work surface with flour and roll out the dough until about 2cm thick and large enough to fit over the dish.

2. Place the dough on top of the dish and press into the sides making sure each part of the dough sits flush with the tin. Place another large piece of baking parchment over the pastry and fill with it rice or baking beans (if you have them) and bake in the oven for 10 minutes. Take out the rice/baking beans and bake for another 10 minutes so that the pastry can gain a little bit of colour and harden. Set aside to cool.

3. Turn your oven temperature up to 200 degrees. In a bowl, whisk the egg and sugars together until light and creamy before whisking in the pumpkin puree, double cream, vanilla extract, cinnamon, ginger, cloves and salt until you get a nice thick paste.

4. Pour your pumpkin batter into your pie shell and bake in the oven at 200 degrees for 15 minutes and then turn down the oven temp to 180 degrees and bake for another 30 minutes or until a toothpick/skewer comes out clean.

5. Allow to cool completely before cutting and tuck in!

Ben, Head Chef

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