Pumpkin Pie Bake-Off

Calling all amateur bakers!  Our annual Pumpkin Day is fast approaching and we are introducing a new competition this year.  Simply make us your best Pumpkin Pie and bring it in to Green Pastures by 2pm on Saturday 31st October to enter it into our competition.

All the entries will be judged by Wayne, our head chef and Sarah, our assistant manager.  The winner will be announced on the day by 4pm.  The prize is a free Sunday lunch for 4 people in our award-winning restaurant, The Gardeners Kitchen.

If you’ve never baked a Pumpkin Pie before they are really simple, we’ve included a basic recipe below to help you out and some top tips from Sarah.  Happy baking!

Sarah Preparing Pumpkin


For the Pastry

225g Plain Flour

110g Butter

80g Sugar

1 Large Egg


For the Filling

750g pumpkin, peeled, de-seeded and cut into chunks

140g caster sugar

½ tsp salt

½ tsp freshly grated nutmeg

1 tsp cinnamon

2 eggs, beaten

25g butter, melted

175ml milk

1 tbsp icing sugar


Heat oven to 180C/160C fan/gas mark 4.



  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover and simmer for about 15 minutes, until tender.  Drain and leave it to cool.
  2. For the pastry, rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar, then mix in the egg and enough milk to form a soft dough.
  3. Roll out the pastry on a lightly floured surface and use it to line a 22cm/8.5” tart tin or pie dish. Chill for 15 minutes, line with baking parchment and baking beans, then bake for 15 minutes.  Remove the beans and paper, and cook for a further 10 minutes.  Take out of the oven and allow to cool.
  4. Turn the oven up to 220C/200C fan/gas mark 7. Push the pumpkin through a sieve into a large bowl.  In a separate bowl, mix together the sugar, salt, nutmeg and half the cinnamon.  Mix in the beaten eggs, melted butter and milk, then add to the pumpkin and combine.  Pour over the pastry and cook for 10 mins.  Turn the oven down to 180C/160C fan/gas mark 4.  Continue to bake for 35-40 mins until filling has set.
  5. Leave to cool, then remove from the tin or dish. Mix the rest of the cinnamon with the icing sugar and dust over the pie. Serve chilled.


Sarah’s Top Tips

  • Always use freshly grated nutmeg – you’ll be rewarded with a fantastic flavour
  • Make your own pastry & pre-bake the crust
  • Use half-white and half-brown sugar for a richer flavour
  • Try roasting your pumpkin. Prepare as above and then pop it in a medium oven for about 20-25 minutes
  • Don’t just stick with pumpkin, try mixing it with butternut squash or another dense-flesh squash
  • Always pre-heat your oven!


Good luck and happy baking!

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