The Food Workshops | Recipes | Pumpkin Pie

You will need a 24cm pastry tin or two small 15cm tins


375g of good quality ready-rolled puff pastry

400g pumpkin, peeled and cut into 2cm cubes

3 tablespoons of water

25g of butter

1 red onion

30g Gruyere cheese grated

2 eggs

1 tablespoon of crème fraiche

1 teaspoon of sugar

Freshly ground black pepper and nutmeg

A pinch of salt

2 handfuls of cooked spinach

About six walnuts



Preheat oven to 220°

First butter your tart-tin and roll out the pastry. Line your tin with the pastry and then put it in the fridge while you prepare the filling.

Place the pumpkin and the water in a saucepan and cook for 20 minutes with the lid on.  Next, if there is any remaining water in the pan, boil it off.  Add some butter and mash it with a fork, then leave it to cool.

Whisk the eggs with the crème fraiche, salt and pepper and sugar and nutmeg. Add the pumpkin puree and the grated cheese. Taste and season with salt and pepper. 

Pour the mixture into the prepared pastry and sprinkle with any remaining cheese and broken up walnuts, dot with a little butter and bake for 15-20 minutes, until the pastry is golden.  If you cook with an Aga, place in the floor of the roasting oven for 15-20 minutes.