Home grown Jack o'lantern pumpkins

From the pictures on Social Media it appears that this was a bumper year for pumpkins and squashes. I am sure that this was not without its difficulties, particularly keeping them watered in the long hot summer. Not something we have cause to worry about often! But the results speak for themselves so if you like pumpkin spice I am sure that there are many of you in need of another pumpkin recipe so here it is.

The other difficulty is that, being an American speciality, most recipes measure in cups (confusing for us Brits who are used to weights!) so here is a nice easy to follow UK Pumpkin pie recipe for you to enjoy.  

Pumpkin Pie Recipe topped with Pecans

Some say pumpkins are not that flavoursome however, after spending hours hollowing them out at Halloween you can’t possibly let all that free food go to waste! So I here is recipe for a sweet pumpkin pie that makes a change from what you eat during the year. This can be a pumpkin pie dessert or an elevenses treat with a coffee.  It can be eaten hot or cold, and is rather nice with cream, ice cream or crème fresh. Delish!

Pumpkin Pie Ingredients


2 eggs

170g (6oz)  plain flour

50g (2oz) icing sugar

140g (5oz) salted butter


Filling Ingredients

2 tablespoons soft dark brown sugar

1 can sweetened condensed milk

400g pumpkin flesh

1-2 tbsp. cold water

50g plain flour

1/2 teaspoon salt

1/2 teaspoon ground ginger

100g pecan halves broken into little bits

1/2 teaspoon ground cinnamon


Preparation time: 25 minutes Cooking Time: 45 minutes Serves: 6-8 

  1. Firstly make the pastry: Sieve the flour and icing sugar into a mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Add enough cold water to make a good dough, do not overwork the pastry.
  2. Wrap the dough in cling film and leave in the fridge for 15- 20 minutes.
  3. Grease a 9”, 23cm diameter pie tin and place in fridge.
  4. Turn the oven on to 190°C, gas mark 5.
  5. Now for the pumpkin pie filling. Cut the pumpkin flesh into thin slivers or little squares ½ cm x ½ cm.
  6. In a separate bowl place ALL the other ingredients and mix hard with a wooden spoon until you have a gooey consistency.
  7. Add the pumpkin pieces and mix in.
  8. Get the pastry and tin from the fridge. Roll out the pastry to fit the tin then add the filling ingredients - If there is too much mixture you can always bake it in a little ramekin and cook separately.
  9. Lastly, put your pecan nuts into a bowl and bash with the end of the rolling pin until they are the size you want them. I like little chips. Then sprinkle them on top of the pie and place the pie into the oven for 35-45 minutes.

For a printable copy click here Pumpkin Pie topped with Pecans

If you saved your seeds then here is how to Roast Pumpkin Seeds or if your pumpkin is extra large you may have enough to make Pumpkin Soup too. 

To grow your own pumpkins check out our blog for easy pumpkin growing instructions. Grow at Home the best way to grow Pumpkins