Autumn 2025

Pumpkin Pie with Smoked Sea Salt

Serving: Makes one 23cm pie

Prep Time: 15 minutes

Cook Time: 35-40 minutes

320g shortcrust pastry, homemade or shop-bought

1x 425g tin of pumpkin puree

150g light brown sugar

1 tsp cinnamon

Thumb of ginger, finely grated

⅓ nutmeg kernel, finely grated

Freshly ground black pepper

2 tsp Maldon Smoked Sea Salt

3 eggs, beaten

175ml double cream

Softly whipped cream, to serve

Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.