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Posted 11:57 am October 24, 2017

Pumpkin Pie with Pistachio Marooned Truffles

Serves 12


500g (1 1/4 lb) pumpkin, cooked and pureed

1 (410g) tin evaporated milk

2 eggs, beaten

175g (6 oz) dark brown soft sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

350g sweet shortcrust pastry

200g Pistachio Marooned Truffles


Preheat oven to 200 C / Gas mark 6.

Line a fluted 20cm tart case with the pastry and blind bake until golden brown.

Remove the pumpkin seeds and stringy portions. Cut pumpkin into chunks and place in a saucepan with water and simmer for 30 minutes. Drain and mash with a potato masher.

Drain well, and measure 500g of the mashed pumpkin; reserve any excess pumpkin for another use.

In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared pie dish.

Melt the Pistachio Marooned truffles in a saucepan over medium heat.

Pour over the pumpkin mixture.

Bake for 40 minutes.

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