The amount of love shown for the humble pumpkin, by food bloggers, during the autumn months, is really rather impressive. My eyes have been opened completely to the sheer number of things one is able to do with a pumpkin. In fact, I’d quite happily suggest that, although I’ve played it fairly safe, there really is very little limit imposed upon one’s creative spirit when attempting to make the most of one’s vast orange fruit. Having said that, and in spite of my new found love for the pumpkin, I fear this shall be my final pumpkin based recipe of the year. The main reason for this is that fact that Frugal still doesn’t have a kitchen. By the time the kitchen has been installed Wales shall be firmly in the long, harsh grips of winter, perhaps we already are.
Something I’m a little unsure about is why I called this a ‘pumpkin pie’. Strictly speaking, this is a pumpkin tart, or at least that is the case in Britain. I think it must be a combination of Delia’s treason, for she wrote the recipe, and the influence of so many American readers that makes me even the tiniest bit comfortable with this. Soon pavements will have become sidewalks; rubbish, garbage; a lead, a leash; and worst of all you’ll have me swapping the names of biscuits and scones. Not only this, but WordPress seems to want to constantly remove the letter ‘u’ from every word in the English language. Apparently favourable should be spelt favorable and colour should be cut down to color. Don’t even get me started on the absurdity of the US spelling of aluminium. Of course, I jest, but I sometimes do find myself making little mistakes, from a British perspective, which can largely be accounted for by my reading of so many American food blogs.
As with my other tarts I must point you in the direction of this post for the pastry recipe. I urge you to make the pastry at home, since it will turn out a lot better and will provide you a glowing satisfaction. Once again, I apologise that you must venture elsewhere for a pastry recipe, but including it each time would have killed me a little bit inside.
Makes 1 pumpkin pie, 9 inches in diameter
• Short-crust pastry according to my own recipe
• 450g pumpkin flesh
• 2 eggs plus 1 egg yolk
• 1 tbsp black treacle
• 75g soft dark brown sugar
• 1tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 275ml double cream
1. Pre-heat the oven to 180C. Cook the pumpkin flesh in a lidded saucepan with a little water for about 15 minutes. Blend the resultant stewed pumpkin in a food processor.
2. Gently whisk the eggs in a large bowl. Pour the black treacle into a saucepan before adding the sugar, spices and cream. Bring this to a simmer and lightly whisk in order to bring it all together. Pour this mixture over the eggs, add the pumpkin puree and whisk once more in order to give the filling a uniform consistency.
3. Pour three quarters of the filling into the already blind-baked pastry case, return the case to the oven before adding the rest of the filling. This will avoid spillages. Bake for 35-40 minutes, by which time it will have set, but still have a slight wobble in the centre. If it has cracked it has been slightly overcooked. Leave to cool for a couple of hours, serve chilled with an optional scoop of crème fraîche.
Cost: The money spent on making this entire pie (tart) should come to no more than around £2.20. This includes the cost of making the pastry. Since tarts can be counted among the most decadent desserts, and sell for a pretty penny in cafes and restaurants, I think this price is one to be very pleased about indeed.
97 replies on “Pumpkin Pie”
Wow, this looks so delicious! You have really mastered the pie, I have to go back to one of your old recipes and work out how to make the base!
Thanks! It was incredible. The crust is so simple, I hope it works out great.
That looks delicious, and very seasonal, I bet it tastes great with all those spices and treacle.
Thanks, it does. The treacle, although there isn’t too much of it, gives such a fantastic depth of flavour.
Mmmmm, Pumpkin Pie, this looks delish!!!!
thanks :D;. It was amazing and I love a good tart.
As ever, that looks amazing. Did you use a small pumpkin rather than the big ones for carving? Also I know what you mean about writing in WordPress and being forced to drop certain letters!
Thanks! No, I used a large one – it’s hard to get different varieties of pumpkin here in Wales.
Yum… Now you got me confused!! 😀 I was going to make a Victoria Sponge cake for weekend, but that looks so good… so hearty… and soo… hmmm… Christmassy with all that cinnamon and cloves: D
It is very festive! A Victoria sponge is just as delicious though!
Excellent – simply excellent! I must try this! Thanksgiving is so ‘sacred’ here my daughter may start a revolution if I served a pumpkin pie with black treacle – but perhaps a little revolution is good! I’m sure once she tastes this recipe she’ll love it!
I’m so glad you like it :D. A revolution is good, there’s nothing wrong with progress 😀
That crust is absolutely gorgeous!
Oh wow! it looks great! yummm…
This is just stunning! I totaly love pumpkins and this pie looks so delicious, i’m totaly gonna try this recipe one day!
Thank you, it was just divine.
Beautiful! Pumpkin “pie” is my favourite! 😉
Thanks! It’s up there for me too.
I always make pumpkin pie with a bit of maple syrup. And you can’t call it a tart, or use a tart pan (which is a shame because they never crack in tart pans) in America, because grown men will weep for your lack of patriotism. Thanksgiving foods are strangely sacred ’round here. I get in (just a little) trouble every year for not bringing anything traditional to the in-laws Thanksgiving potluck–chili-braised Brussels sprouts, S’mores pie, etc.
Your recipe looks great, the treacle and brown sugar really give it a deep dark color that I’m sure makes it that much tastier!
Shame on them, they aren’t men at all.
Since you use a tart pan I would definitely call it a tart. Mostly in the UK noticed that the tarts are much more shallow then a US pie. The black treacle is an interesting addition that I have never seen before, perhaps that is why the tart seems the “wrong” color to me. to someone else that posted a pumpkin question, you can use any size pumpkin but the best kind are the small sugar pumpkins from what have always been told. Oh and my favorite thing to have more of in my pie is lots of extra cinnamon….you can’t ruin it with a bit extra. Another interesting twist for the base is to use a Graham cracker crust like from a cheese cake. Seems to me that you use digestive biscuits (probably a misspelling here but you get the point) for that over there. I did this recently and it was a nice change.
Well yes, I’d definitely call it a tart. But, since it is originally an American dish, I’m afraid we should comply :D. Though, I would say that the original naming of the thing was wrong. I know nothing of pumpkin varieties…
You’ve made a very favourable impression on one stateside reader! I especially LOVE your colourful writing! You never fail to amuse! Thank you, once again! And definitely, good luck with that kitchen!
Ha! I’m so glad 😀 I shall continue the amusement, I hope. The kitchen is coming along nicely.
Love this post. From the recipe to the cultural observations. I’m a Yank that listens to quite a few British podcasts and some of the vocabulary has worked its way into my own lexicon, much to the amusement/mild-irritation of my husband. Though, a few days ago he said I crossed the line with “at the weekend”. 🙂
This looks delicious and I’m always interested in new pumpkin recipes, especially for our Thanksgiving and Christmas tables.
Hah, thanks! I’m so glad that it has, it is called English for a reason you know! What do you say instead of “at the weekend”?
“On” is our preferred term.
Good to know! I think we may also use that…
Also “over the weekend.” Also just “this weekend,” “last weekend,” etc.
This looks wonderful! I am American and I still don’t understand why we spell things the way we do. It’s weird. lol
It is weird, I’m so glad you agree.
That looks excellent. I’ve written a blog about sweet potato pie, but I’m saving it for the week before Thanksgiving.
Thanks! I shall check it out!
such a lovely tart! The black treacle is an intriguing addition, I bet it really deepens the flavour. I do love pumpkins as well, I could use them in anything. Have you tried it in miso soup? So good!
Thanks! Give it a go! I’m not such a fan of miso soup actually.
I am glad to report that, though I am writing from the United States, our Blog is properly named Granny’s Parlour, with the letter “U” comfortably nestled between the O and R as sweet pumpkin filling in the crust. Thoroughly enjoy your sense of humour. It was like a burst of sudden flavour. Do you say “Slainte!” in Wales?
And I am glad to hear it :D. Thanks! I’m afraid we don’t say that :(. Would be nice to have an equivalent, though.
Your tart looks lovely and the spice mixture is very appealing to me, as I like my pumpkin flavoUred with pizzazz. I’m showing my Canadian coloUrs by vigoUrously putting those U’s where I’ve been taught they belong!
Oh it definitely has pizzazz!
I like pumpkin pie now…. this sounds so good
Haha, thanks. I’m so glad you’ve come round.
[…] an article simply titled Pumpkin Pie, the Frugal Feeding Blog author momentarily and quite appropriately segways into a respectful and […]
Your Pumpkin Pie looks delicious! I’m writing from the States and am proud to say I am a huge fan of the letter “u”, steadfastly ignoring all of WordPress’ objections and always placing it exactly where it should go in words like colour and favour. Maybe my fellow Yanks will catch on eventually. 🙂
Thankyou! I just can’t fathom how such a silly practice prevailed.
Looks great! Perhaps you can help me with some ideas for a pastry for my mince pies for my new post as I have not really done a lot of pastry and I need to practise for my mince pies for Joanna Yeates appeal – so they need to be good – any advice appreciated! wp.me/p1BpB0-4A
Very nice. You are motivating me to try my hand at a pumpkin pie. I have always been somewhat intimidated by it. Nice pictures.
I’m very glad indeed! You shouldn’t be intimidated!
That looks delicious. I love all the spices in the recipe. Pumpkin pie is not normally eaten in Australia but I’m going to give this a try.
thanks1 It was simply delectable. Pumpkin pie isn’t usually eaten here either.
This might be a silly question but what is treacle? Is it what made the pie brown? Whenever I bake a pumpkin pie it usually stays orangeish brown (depending on the type of pumpkin) so I’m curious what turned the color so dark. I suppose I don’t have to mention that I’m obviously writing from the US 🙂
Molasses! 😀 Yeh, that’s what gave the pie its colour.
I’m Canadian “eh” and up here in the land of ice and snow we still use the letter “u.”
That’s good! The more sensible North American nation 😀
Pumpkin pie is not my favorite… but I am intrigued by the treacle in this recipe, is that common? I think I might have to change my mind…. =)
I don’t suppose it’s my favourite either, but it;s very nice. This version especially is a little different. I don’t think it’s very common to use treacle, no.
I agree, food bloggers have definitely opened my eyes about using pumpkin. And your Pumpkin Pie addition is another I would love to try.
You should – it’s wonderful!
You’re right it is a tart – I think that’s a much better name then pie. I love all the spices in this recipe.
Pie just sounds so uncouth!
I absolutely agree with you on the elimination of “u” from words… colour sounds more “colourful” than “color!” (As does flavour … and aluminium!) I’m a Kings English advocate. Don’t change, please!
Neat bit of history behind the pumkin “tart!” Hadn’t thought of that! (And by the way, I’ve recommended your pastry recipe to several friends.) Happy Thanksgiving!
Oh, I won’t change… I’m very British. Oh thanks for spreading the word :D. Happy thanksgiving to you too, though I don’t celebrate it 😛
Looks so rich and wonderful.
It doesn’t really matter if this is a pie or a tart, the bottom line is it looks delicious. The filling looks beautifully rich and dark with spices and sugar – perfect comfort food on a cold winter evening. Yum.
Yes, I agree. Thanks!
I was raised in America, but with strong British roots on my mother’s side. It’s taken me years to spell so many words the American way, and I still confuse my American friends with my vocabulary, so I feel your pain!
As an American, pumpkin pie is about as old as the tale of Squanto this time of year, so I love seeing it reimagined. I can’t wait to try this one.
Bugger them, ignore their sordid ways and return to the the light side.
I am yet to make my own shortcrust pastry but loved your pumpkin pie filling. Looks too good to resist
You need to! It’s so simple and so delicious!
I am a great fan of pumpkin pie and yours looks delicious…. makes me feel quite peckish! Personally I insist on calling it a pie, simply because it originated in America!
Thanks! That it did, so you’re probably correct in calling it that – though it doesn’t mean the original naming of the pumpkin pie was correct 😀
This is a timely post as you know all Americans are gearing up to make pumpkin pie! As for the Britishism/Americanisms, maybe you’ll enjoy this link; http://gawker.com/5858806/what-should-america-steal-from-british-english FWIW I still say “book” when I make a “reservation” but never could get used to “cash point,” who knows why.
That was the idea :D. I don’t think that article is necessarily properly informed. For instance, it claims that people in Britain say sidewalk… I’ve never, ever, heard anyone in Britain say sidewalk.
Right: it’s pavement!
Sidewalk sounds so primary school – it’s a description more than it is a noun.
Most Yanks would not eat pumpkin pie (or tart) that has been chilled unless it is a pumpkin chiffon pie containing gelatin: we like pumpkin pie warm with barely sweetened whipped cream melting off of it, or warm with a thin layer of melted honey. Just saying…
Have you even tried it this way? Also, I’m sure you can’t speak for EVERYONE! Surely if it’s delicious then there’s no problem?
I’m American, and I love cold pumpkin pie. Yum!
There’s nothing wrong with it. In fact, I think I’d prefer it cold.
This looks fabulous! My favorite part: no canned “anything”… perhaps I will ditch my typical American version of a canned pumpkin / canned milk recipe and surprise my family’s Thanksgiving table with this fresh version instead!
I don’t “do” canned :D… unless pushed. 😀 If you do, you won’t regret it 🙂
This looks very yummy! We don’t normally eat pumpkin pie in Australia but perhaps I should be the first to try….
Thanks, sensuous! You should try it, it is wonderful. We don’t often eat it here in Britain either.
Going to try this recipe today – though cheating, using canned pumpkin
Oh that’s ok. I’m sure I’ll forgive you. Let me know how it went.
That pie doesn’t look like a traditional American pumpkin pie, but I think a pumpkin-treacle tart sounds just lovely. (And looks tasty too!)
I love that you post how much your ingredients cost, even though I have no idea how pounds translate into dollars.
I know it isn’t traditional, but it works very well. £1 is roughly $1.5-1.6 dollars at the moment.
half a pumpkin in the fridge, have been on the hunt for a from scratch pumpkin pie recipe for freaking ever (in new zealand, as in wales, canned pumpkin does not exist), equals spending the next hour or so putting this together!
thanks, you’re amazing.
Haha! Thanks. I’m very glad you think so.
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One of the tastiest looking recipes I’ve seen yet! Fabulous! On a different note… I’m looking for quality teas for my Father for Christmas. He’s totally into British tea and wondered if you could give me a few suggestions? Good quality brand name teas I could purchace via the internet? Thanks Frugal!!
Thanks, Karista! Ummmm… I genuinely dislike tea – Twinings is probably a good bet for classic British tea though – or did you want loose leaf?
You really dislike tea? We get Twinings here, I just thought I’d be clever and find something my Father hasn’t tried. Lol! I must say I love tea. Almost more than coffee. If anyone knew I said this, as I live in the land of Starbucks, they would be disappointed.
Normal breakfast tea anyway… I like herbal tea, but nothing beats coffee! Perhaps try something called ‘teapigs’…
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