Pumpkin pie

Serves: 8 | Preparation Time: 30 min


  • 2 Cup fresh cooked pumpkin puree
  • 3 Unit free range eggs
  • 0.5 Cup heavy whipping cream
  • 0.5 Cup light brown sugar
  • 1 Teaspoon (Metric) ground cinnamon
  • 0.5 Teaspoon (Metric) ground ginger
  • 0.125 Teaspoon (Metric) ground cloves
  • 0.5 Teaspoon (Metric) ground nutmeg
  • 0.5 Teaspoon (Metric) sea salt
  • 1  pie dish


Preheat oven to 180c/350f. Boil pumpkin until soft. In a large bowl lightly whisk the eggs.In a food processor, puree pumpkin. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie dish and place on a large baking pan to catch any spills.Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned (the center will still look wet, a knife inserted about 1 inch from side of pan will come out almost clean). Serve at room temp with whipped cream and maple syrup.