Pumpkin pie with ginger pastry

After an impressive, warming dessert? Give our pumpkin pie with ginger crust a crack. Boasting flaky pastry and a rich filling, it's a real crowd-pleaser.

12

20m

Note: + chilling and 45 mins resting time

55m

Ingredients

  • 1 1/2 cups (375g) mashed pumpkin
  • 2 Coles Australian Free Range Eggs
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) evaporated milk
  • 2 tbs maple syrup
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Whipped cream, to serve
  • Ground cinnamon, extra, to serve

Ginger pastry

  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 1 tbs brown sugar
  • 125g chilled butter, chopped
  • 1 tsp ground ginger
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water

Pepita praline

  • 1/4 cup (50g) pepitas (pumpkin seeds)
  • 1/2 cup (110g) caster sugar

Method

STEP 1 

To make the ginger pastry, place the flour, icing sugar, brown sugar, butter and ginger in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

STEP 2 

Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest.

STEP 3 

Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 10 mins or until the pastry is light golden. Reduce oven to 160°C.

STEP 4 

Push the mashed pumpkin through a fine sieve into a large bowl. Discard solids. Add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir until smooth. Strain through a fine sieve into a large jug. Discard solids. Pour into the pastry case in tin. Bake for 30-35 mins or until filling is set. Place in the fridge to chill.

STEP 5 

Meanwhile, to make pepita praline, line a baking tray with lightly greased foil. Spread pepitas over lined tray. Place sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to medium. 22 Cook, without stirring, for 5 mins or until golden brown. Remove from heat. Carefully pour over the pepitas on tray. Set aside for 20 mins to cool. 

STEP 6

Transfer to a clean work surface. Coarsely chop. Transfer the tart to a serving plate. Top with cream and sprinkle with the pepita praline and extra cinnamon.

Dietary information

Peanut-free
Sesame-free
Soy-free
Yeast-free
Vegetarian

Pumpkin pie recipe

The perfect winter dessert, this easy pumpkin pie recipe is filled with sweet pumpkin combined with warming spices, which can also be enjoyed in the pie’s ginger pie crust. Pumpkin pie recipes are very popular, especially in the US where no Thanksgiving table is complete without the spiced golden filling and flaky crust. And there are countless variations on the classic pumpkin pie recipe: from using different types of pumpkin, spices and cream toppings, to pumpkin pies with a crumble or cheesecake twist. Here we take the classic pumpkin pie recipe and level up the spices - think ginger, nutmeg and cinnamon - plus, to top it off, we serve it with a crunchy pepita praline.

Ingredients guide: what you’ll need to make pumpkin pie

Just as in the beloved American pumpkin pie recipe, we’re using pumpkin puree, but we’re making ours from scratch. You’ll need 1½ cup (375g) of mashed pumpkin and to make it sweet and creamy, you’ll need 2 eggs, ½ cup (110g) brown sugar, ½ cup (125ml) evaporated milk, 2 tbs maple syrup and 1 tsp vanilla bean paste. Then there are the spices which will give the filling a wonderful warmth: 1 tsp ground cinnamon, ½ tsp ground ginger and ¼ tsp ground nutmeg.

For the ginger pastry, you’ll need 1½ cups (225g) plain flour. To add sweetness to the pastry, use ¼ cup (40g) icing sugar mixture and 1 tbs brown sugar. You’ll also need 1 tsp ground ginger, 125g chilled butter, 1 egg yolk and 1 tbs chilled water.

And for the ultimate sweet finish - the pepita praline - you’ll need ¼ cup (50g) pepitas, also known as pumpkin seeds, and ½ cup (110g) caster sugar.

Now you’re all set to make the best pumpkin pie recipe to wow the crowd.

How to make the pumpkin pie crust

You’ll need to allow time for the ginger pastry dough to rest so it’s best to make it first. Place the flour, icing sugar, brown sugar, butter and ginger in a food processor and process until the mixture looks like fine breadcrumbs. Add the egg yolk and chilled water and process again until the dough comes together. No food processor? No worries - simply add the dry ingredients in a bowl and rub in the butter with your fingertips then stir in the egg and water and mix with your hands until a dough forms. Then turn it onto a lightly floured surface and knead the dough until it’s smooth - be careful not to overwork the dough or you’ll end up with tough pastry. Shape the dough into a disc and wrap in plastic wrap before resting it in the fridge for 30 minutes.

To prepare the pastry for baking, preheat the oven to 200°C. Once the dough is rested, remove it from the fridge and roll it out on a clean work surface - you’ll want a lightly floured surface so the dough doesn’t stick. Roll it out until you have a 3mm-thick disc then use that to line a 24cm fluted tart tin with a removable base. Use a small sharp knife to trim any excess pastry from the sides then place the lined tin in the fridge to rest for 15 minutes. Resting the pastry in the fridge will help it from shrinking in the oven when it’s baking. Then it’s time to blind-bake the pastry - this ensures the pastry is crisp and dry, and you don’t get a soggy pastry when you add the wet filling. Line the pastry case with baking paper and weight it down with baking weights or uncooked rice. Bake it in the oven for 10 minutes then remove the weights and baking paper and bake for another 10 minutes or until it’s light golden.

How to make the pumpkin pie filling

Reduce your oven to 160°C. To make sure the mashed pumpkin is as smooth as possible, push it through a fine sieve and into a bowl. Then add the eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir the ingredients until they’re combined and the mixture is smooth, then push the mixture through a fine sieve and into a large jug so it’s super smooth. Pour the mixture into the pastry case in the tin and bake for 30-35 minutes or until it’s set. You can tell it’s set when you give the tin a gentle shake and the filling wobbles a little. Allow the pie to cool down slightly before placing it in the fridge to chill.

Give the pie a crunchy sweet filling by making the pepita praline. Simply line a baking tray with foil that’s greased a little and spread the pepitas on the tray. Then combine the sugar and water in a small saucepan and cook over a low heat for about 3 minutes or until the sugar has dissolved. Turn the heat up to medium and cook for another 5 minutes without stirring until the toffee is golden brown then remove from the heat. Carefully pour the toffee over the pepitas - it’s going to be hot - then set it aside to cool for 20 minutes. Coarsely chop the praline and scatter it over the pumpkin pie. Serve with whipped cream and some extra cinnamon sprinkled on top if you like.

Now get cooking

Enjoy this pumpkin pie cheesecake with figs and salted caramel for a twist on the classic pie. And for another sweet dish starring pumpkin, try this pumpkin and blueberry pie pancakes. For more warming pumpkin recipes to enjoy in the cooler months, check out our collection of 10 warming pumpkin recipes to get you through winter.  And for more desserts to impress, head to our dessert recipes collection.

Nutrition Information

Per Serve

Energy: 1330kJ/318 Cals (15%)

Protein: 6g (12%)

Fat: 14g (20%)

Sat fat: 7g (29%)

Carb:  42g (14%)

Sugar: 27g (30%)

Fibre: 2g (7%)

Sodium:  102mg (5%)

 

FAQs

 

Cover the pie, without the toppings, in plastic wrap or foil and store in the fridge for up to 5 days. Pumpkin pie also freezes well, as long as it’s covered tightly in foil or plastic wrap to avoid ice crystals from forming. Simply thaw it out in the fridge at least 12 hours before serving. You can store the praline in an airtight container at room temperature for up to 3 days.

 

Ensure the oven temperature isn’t too high - 160°C is perfect. You could also tap the bowl on the bench to get rid of any air pockets in the pumpkin filling before you pour it into the pie crust.

 

While it sounds convenient, canned pumpkin puree isn’t readily available in Australia so making your own is best. Avoid boiling the pumpkin as this may result in a watery filling.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.