Pumpkin Velvet Pie

Last week we were given 2 massive pumpkins, so I have made pumpkin soup, pumpkin risotto, pumpkin and apple muffins, pumpkin scones and roast pumpkin in salads and we still had 3/4 of a pumpkin left, so I decided to try a pumpkin pie. This recipe came from my sister, who was given it by one of her clients. It is easy to make and so smooth.


Pumpkin pie is traditionally an American dish that is prepared for Thanksgiving. It is often eaten in Autumn and early Winter when pumpkins are plentiful. It is a dish that is made with a sweet pie shell and a pumpkin based custard. The spices in the custard can be played around with and usually consist of ginger, nutmeg, cloves, but cardamom and vanilla can be used also.


I have used a little bit more spice in this pie than what the original recipe suggested as I personally think that a little bit more spice in things like this and hot cross buns, muffins, carrot cake, etc is better. My measurements are reflected in the recipe below.


Needless to say, the kids are completely over pumpkin, to the point where I told Mark that we were going to have risotto for dinner and he said “Please no more pumpkin”! However, they thought the pumpkin pie was great! As did I.


Serve the pie with a dollop of thickened cream or ice cream if preferred.


Enjoy xx.



  • 200g plain flour
  • 100g cold butter
  • 1 tbs sugar
  • 1 tsp salt
  • 1 egg
  • 2 tsp water


  • 1 cup sugar
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1 1/2 cups cooked pumpkin, cooled and mashed
  • 1 cup sour cream (I used natural yoghurt)
  • 3 eggs, separated


  1. To make the pastry, place the butter, sugar and flour into a food processor and pulse until it resembles breadcrumbs.
  2. Mix the water and egg together and with the motor running, gradually add the egg mix to the flour and run until it comes together. Once a ball is formed, turn the motor off and remove from the processor. Flatten out into a large disc, wrap in cling film and refrigerate for at least 30 minutes.
  3. Preheat the oven to 200°C and line a 18-20cm pie dish.
  4. Once the 30 minutes has passed, remove from the fridge and roll out to fit the pie dish. Return to the refrigerator for 10 minutes.
  5. Blind bake by placing baking paper over the pastry then baking beads or dry beans or rice and bake for 15 minutes covered, then a further 10 minutes with the beans and baking paper removed. Once cooked, remove from the oven and reduce the temperature to 160°C
  6. While the base is cooking, make the filling by placing sugar, salt, spices and pumpkin into a large bowl.
  7. Beat the egg yolks and add to the pumpkin mixture along with the sour cream.
  8. Beat egg whites until soft peaks form. Gently fold into the pumpkin mixture.
  9. Place into pie case and smooth out the top. Bake for ~40 minutes. Check that it is cooked by slightly shaking the dish. There should be a slight wobble, yet still be firm.



3 thoughts on “Pumpkin Velvet Pie”

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