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 the perfect crowd-pleaser.



Note: + chilling and 45 mins resting time



  • 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



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.


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.


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.


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.


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. 


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


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.