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Pumpkin pie with chestnut cream

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en


  • Pastry for the base such as puff or sweet shortcrust
  • Plain flour for dusting
  • 4 eggs
  • 175ml double cream
  • 100g caster sugar
  • 65g muscovado sugar
  • 440g cooked and cooled pumpkin purée (butternut squash also works well)
  • 1 tsp vanilla extract
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cloves
  • Pinch of salt

For the chestnut cream

  • 75ml double cream
  • Chestnut purée


  1. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Lightly dust a work surface and roll out the pasty to the thickness of a £1 coin (if time is short, use ready-rolled). Line the pastry in a well-greased 23cm tart tin. Prick the bottom with a fork, cover with parchment paper and fill with baking beans. Blind bake for 15 minutes (if you’re using sweet pastry, remove the beans and blind bake for a further 10 minutes). Take out of the oven and remove the baking beans and the parchment paper.
  2. In a large bowl, mix together the eggs, sugar, pumpkin purée, cream, vanilla extract, spices and salt, and stir until smooth.
  3. Pour the filling into your tart base and smooth the top. Bake for 40-50 minutes or until the filling has just set. Leave to cool in the tin.
  4. Whisk 75ml of double cream in a bowl until stiff peaks begin to form, taking care not to over-whisk. Fold though a dollop of chestnut purée to your taste. Serve with a slice of pumpkin pie.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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