Delicious eaten warm or cold with lashings of creme fraiche, Woman’s Weekly first published this pumpkin pie recipe in September 1944
Prep time: 50 mins
Cooking time: 1 hr 35 mins
Total time: 2 hrs 25 mins
Skill level: Bit of effort
Costs: Cheap as chips
- 500g (1lb) prepared pumpkin or squash, peeled, deseeded, cut it into equal-sized pieces
- 1 med egg
- 100-125ml (3½-4fl oz) milk
- 3 level tbs caster sugar
- ½ level tsp ground ginger
- ¼ level tsp ground cinnamon
- ¼ tsp vanilla essence
- 6 tbs sultanas or raisins
For the pastry: (Or use a Jus-Rol frozen round sheet of pastry)
- 150g (5oz) plain flour
- Pinch of salt
- ½ level tsp baking powder
- 60-75g (2-2½oz) fat (we used half and half butter and lard)
- 25cm (10in) pie plate, buttered
- Steam the pumpkin for 20-30 mins until tender (or put it in a bowl in the microwave with 1 tbs water, cover and cook on High for 15-20 mins, until tender). Let it drain well, then mash it finely or rub it through a sieve. Set aside for the filling.
- To make the pastry: Sift the flour into a bowl with the salt and baking powder. Rub in the fat and mix to a stiff paste with just over 2 tbs water.
- Set the oven to 200°C/400°F/Gas Mark 6 or. Roll the pastry out big enough to line the pie plate, trim the excess and decorate round the edge, using a fork.
- Beat egg in a large bowl, and add milk, sugar, spices and vanilla. Stir in pumpkin and raisins.
- Spoon the filling into pastry case. Bake for 20 mins, then turn the oven temperature down to 180°C/350°F/Gas Mark 4 and bake for another 15-25 mins. Serve the pie cold (with lashings of crème fraîche).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.