• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
  • recipes
  • menus
  • tips & tricks
  • pantry
  • conversions

The Ultimate Pumpkin Pie

This is hands-down the most delicious pumpkin pie I've ever eaten. If you prefer you can use a regular pastry base but I like the crunch of a biscuit crumb crust. I've added candied nuts and a cinnamon honey cream to make it extra special but these are entirely optional.

Annabel Langbein The Ultimate Pumpkin Pie Recipe
Annabel Langbein Media
print email share pin tweet shopping list add recipe
The Ultimate Pumpkin Pie
1kg raw pumpkin, skin on, halved and deseeded 250g sour cream ½ cup brown sugar 2 tbsp treacle or golden syrup 4 eggs 2 tsp cinnamon 1 tsp ground ginger 1 tsp ground cardamom finely grated zest of 1 orange a pinch of salt Maple-Glazed Nuts 1 cup nuts, such as walnuts, pecans or almonds 2 tbsp maple syrup Ginger Crust 250g (1 packet) wine biscuits, finely crumbed 2 tsp ground ginger 140g butter, melted Cinnamon Honey Crème Fraiche 250g crème fraiche 250g cream cheese 1 tbsp honey ½ tsp cinnamon

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/the-ultimate-pumpkin-pie/3138/
EMAIL PRINT
Prep time:
20 mins
Cook time:
1 hour 15 mins
Serves:
10-12
  • 1kg raw pumpkin, skin on, halved and deseeded
  • 250g sour cream
  • ½ cup brown sugar
  • 2 tbsp treacle or golden syrup
  • 4 eggs
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • finely grated zest of 1 orange
  • a pinch of salt

Maple-Glazed Nuts

  • 1 cup nuts, such as walnuts, pecans or almonds
  • 2 tbsp maple syrup 

Ginger Crust

  • 250g (1 packet) wine biscuits, finely crumbed
  • 2 tsp ground ginger
  • 140g butter, melted

Cinnamon Honey Crème Fraiche

  • 250g crème fraiche
  • 250g cream cheese
  • 1 tbsp honey
  • ½ tsp cinnamon

Preheat oven to 180°C fanbake and grease the sides of a 25cm-diameter, high-sided loose-bottomed pie tin and line the base with baking paper. (If you only have a shallow flan tin, make half the amount of filling mixture).

Arrange pumpkin halves, cut-side down, on a baking tray lined with baking paper and bake until they can be easily pierced with a fork (about 40-50 minutes). Scrape out flesh into a bowl or food processor, discarding skin. Purée flesh – you should have about 3½ cups.

While the pumpkin is cooking, make the Maple-Glazed Nuts. Place the nuts in a bowl, add the maple syrup and toss to coat. Spread out on an oven tray lined with baking paper and bake at 180°C for 10-12 minutes until the syrup has set and the nuts are crunchy.

To make the Ginger Crust, combine biscuit crumbs with ginger and mix in butter until evenly combined. Press the crumbs evenly over the base of the prepared tin and 4cm up the sides. Chill until needed.

Once the pumpkin and nuts are cooked, increase oven temperature to 200°C fanbake.

Add sour cream, brown sugar, treacle or golden syrup, eggs, cinnamon, ginger, cardamom, orange zest and salt to the pumpkin purée and blend until smooth. Pour into the chilled crust and smooth the top. Bake until filling is set (35-40 minutes).

While pie is baking, make the Cinnamon Honey Crème Fraîche by mixing the ingredients together in a bowl.

Allow the pumpkin pie to cool before serving at room temperature garnished with Maple-Glazed Nuts and Cinnamon Honey Crème Fraîche. Leftover pie will keep in the fridge for 3-4 days. Bring back to room temperature 30 minutes before serving.

TIP
You can use pastry instead of a biscuit base. Form 350g storebought shortcrust pastry into a log, cut into 5mm-thick slices and use to line base and 4cm up the sides of the pie tin, pressing to join so there are no holes. 

you may also like...

Cowboy Hash

Cowboy Hash

Minestrone with Chickpeas

Minestrone with Chickpeas

Vanilla Custard

Vanilla Custard

leave a comment

You must be logged in to add comments, click here to join.

11 comments

I am originally from Canada and I missed pumpkin pie. We normally use canned puree in Canada. But canned puree is so expensive in New Zealand/Australia, so I decided to give this pie recipe a go. I served it for Canadian Thanksgiving and it turned out so good. It tastes just like what you get back home. The creme fraiche pairs perfectly with the pie as well. I will definitely make this one again. Thanks Annabel!
AuGold October 11, 2020
I've just made this pie and it is superb and the garnishes are great. It did end up with what Mary Berry would call a "soggy bottom". Should I have blind baked the biscuit crust? The pumpkin mixture was quite runny but it did set well.
Bilko July 01, 2020
I have made this pie before and it’s sensational! How could I make it dairy free for a friend who is intolerant? I was wondering if coconut youghurt would substitute for the sour cream in the filling ?
vanessa.sheppard July 08, 2019
I tried this & used Beauregard Kumar a instead of pumpkin. Was very tasty & im about to make another 😋
Simon.Barker April 20, 2019
My variation on pie crust Annabel Sweet short pastry with chopped crystallised ginger pressed into it. Everything else per your recipe. Laurence
Laurence February 04, 2019
Lady Annabel, not only recipe "The Ultimate Pumpkin Pie" is star among your recipes. You are appreciated cook and certainly you will not knock off recipe "Pumpkin Pie - American classic" that the I'm found, when be on www.google.com sought "pumpkin pie" see address : http://dolcevita.blog.cz/0711/dynovy-kolac-pumpkin-pie-americka-klasika https://translate.google.com/translate?hl=en&sl=cs&u=http://dolcevita.blog.cz/0711/dynovy-kolac-pumpkin-pie-americka-klasika&prev=search Pumpkin Pie - American classic --------------------------------------- 18. november 2007 at 21:58 | Šárka | Sweet cuisine Come and cook the most American pie of all. Let yourself dazzle with the brightest cake under the sun. Against winter depression it is the best cure. Cake Dough: 250 g flour (150 g flour flour & 100 g whole grain) pinch of salt grated lemon peel (half lemon) 125 g of butter 1 egg 2 tablespoons of sugar (cane) Cake filling: 1 smaller pumpkin Hokkaido / we need 1 cup of pumpkin pulp 2 eggs 3 tablespoons of maple syrup (if we do not have syrup, we only use honey) 2 tablespoons of honey 2 tablespoons Crème fraiche (or sour cream) half lemon juice a pinch of cinnamon a bunch of nuts (pecan, walnut, etc. / used a nut mixture) a small bag of dried apricots Mix all dry ingredients in the bowl and add sliced ​​butter to slices and eggs. Put your hands in the bowl and then work on the worktop and let the dough cool in the cold. Meanwhile, prepare a cake filling. Pump the pumpkin, peel the peel, remove the seeds and cook in a small amount of water. After 20 minutes, pour the water, crush the pumpkin with puree and let it cool down. Then sweeten with maple syrup and honey, add a pinch of cinnamon, half lemon juice and 2 tablespoons créme fraiche. Mix 2 eggs into the mixture and smash into the smooth cream with a handmade. Pick the cheese with butter, eventually. with another suitable fat and dough, lay out the form (ø 28 cm). We make fingers with higher edges and pierce the dough in several places with a fork. Drop the dried apricots into smaller pieces and coarse nuts. Apricots and nuts go to dough and pour the pumpkin filling. Put the cake in a hot oven and bake at 180 ° C for 40 minutes. Fit Factor: It contains a lot of zinc, nuts soothe our nervous system, the pumpkin and apricots supply the fiber. If someone makes a wrinkle on their forehead because of butter fat, tomorrow instead of dinner, they will run. A piece of traditional American cake - no need to deny. No other pie is as bright and warm as Pumpkin Pie. My last word to recipe: I was preparing a cake according to an old original recipe, unfortunately the resulting effect was somewhat faint! After this overwhelming experience, I reworked the recipe into a functional form and leaned slightly with the added dried apricots that I really can "recommend". The pumpkins are sitting in the music. I have calmed down the calories by reducing the number of eggs and minimized the white flour and I used a wonderful wholegrain flour. In this respect, you do not have to follow me, but the fact remains that white flour has no taste. Wholegrain flour tastes a bit hazel and is simply wonderful. Whoever uses it certainly understands me. Try experimenting with it. Pumpkin puree should not be more than one classic tea mug, ie 250 ml. It is not too much to reconcile with white refined sugar, I used the "sweet taste" of nature, namely maple syrup and honey. Try this classic American pie, it will surely give you the flavor. This recipe will work! :-) Good tip: Do you prefer recipes in book form? Check out my cookbook , which can fit into your kitchen. In sewns respect a friend of yours Leo Bukovec
Leo-ROCKY November 07, 2018
Good afternoon Annabel. I'm going to make your pumpkin pie for our veggie club mid winter dinner. I'm wanting to know, how many days can this keep for? Can I bake the base, then assemble the rest the day before the dinner? Thanks
baker101 July 04, 2018
Can this be made without the crust? i am wanting 2 make a deconstructed pumpkin pie dessert with crumbs on the bottom instead of a base
brownbread April 13, 2018
Hi Annabel i have got some blackstrap molasses could I use this instead of treacle maybe just one tablespoon ?
linda_lawson-ellis92 August 11, 2016
Hi Chappies, You can cook and freeze the pumpkin, but as the filling contains eggs and sour cream it is best to make this close to baking. Hope this helps!
Annabel Langbein May 25, 2016
Q: Are you able to make the filling and freeze it?
Chappies December 06, 2015
Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!