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A pie with a piece cut out of it so you can see the insides Tried & Tested

Pumpkin pie

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A hearty, warming pie, stuffed full of seasonal pumpkin. This could also be made with leftover cooked chicken or turkey. If you can not find pumpkin replace with butternut squash.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 450g 16 oz Pumpkin peeled and cubed
  • 50g 1⅞ oz Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 1tsp 1tsp Ginger (ground)
  • 1tsp 1tsp Cinnamon
  • 1tbsp 1tbsp Olive oil
  • Ginger 5cm piece
  • 300g 10⅝ oz Chicken breast(s) diced
  • 6 6 Spring onions chopped
  • 1 1 Pepper red, deseeded and chopped
  • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
  • 400ml 13½ fl oz Chicken stock
  • Black pepper freshly ground
  • 350g 12½ oz Shortcrust pastry
  • 1 1 Egg(s) (free range) beaten, to glaze

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200ºC (400ºF, gas mark 6) 15 minutes before baking. Place the pumpkin with the sugar and 150ml/¼pt water in a pan and simmer for 20 minutes or until tender.

    Ingredients for this step

  2. Classic mode Step 2

    Cool slightly then mash to form a chunky purée. Mix in the ground ginger and cinnamon.

    Ingredients for this step

    • 1tsp 1tsp Ginger (ground)
    • 1tsp 1tsp Cinnamon
  3. Classic mode Step 3

    Heat the oil in a frying pan, add the ginger and chicken. Cook gently for 5 minutes or until sealed and lightly browned.

    Ingredients for this step

    • Ginger 5cm piece
    • 300g 10⅝ oz Chicken breast(s) diced
  4. Classic mode Step 4

    Add the spring onions and the red pepper and cook for a further 2 minutes. Add the flour and cook for 2 minutes. Stir in the stock and black pepper, bring to the boil, stirring, then remove from the heat and allow to cool.

    Ingredients for this step

    • 6 6 Spring onions chopped
    • 1 1 Pepper red, deseeded and chopped
    • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
    • Black pepper freshly ground
  5. Classic mode Step 5

    Roll the pastry out on a lightly floured surface and use half to line 20.4cm/8in deep pie plate. Press out any excess moisture from the pumpkin purée and spoon over the pastry base. Place the chicken filling on top.

    Ingredients for this step

    • 350g 12½ oz Shortcrust pastry
  6. Classic mode Step 6

    Roll out the remaining pastry and place over the filling to form a lid, trim edges and seal. Roll out the pastry trimmings and shape to decorate the pie. Brush with a little beaten egg.

    Ingredients for this step

    • 1 1 Egg(s) (free range) beaten, to glaze
  7. Classic mode Step 7

    Bake in a preheated oven for 30 minutes or until golden then serve with freshly steamed vegetables.