Pumpkin Pie

Pumpkin Pie Recycle @ Farmers Market

Ingredients (for filling): 

  • 500g pumpkin (for this particular pie, a Hokkaido pumpkin was used, however, any leftover, carved pumpkin will do. )
  • 125 g butter
  • 150 g sugar
  • 125 ml whole milk
  • 2 eggs
  • 1/2 tsp ground cinnamon,
  • zest from one lemon + juice from 1/2 lemon,
  • a little bit of grated nutmeg
  • seeds from 4 cardamom pods


  • Bake pumpkin (as is, with skin on) for about 40 minutes (170 fan), let it cool down a little, peel and puree it.
  • Add to a bowl, along with all other ingredients and beat all together into a batter (can be done with a hand blender).
  • Pour over pre-baked pastry*
  • Bake at 180 degrees (160 fan) for about 50 minutes, until knife/toothpick comes out clean.


Ready bought pie pastry works, but it’s nice to make your own. Here is one quick home-made version:

  • 250 g plain flour 
  • 175 g butter
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 small egg
  • about 30-40 ml cold water 

Mix all ingredients into a soft, yet flaky pie dough. Blind bake for 20-25 minutes.