This pumpkin pie is bursting with autumn flavours. Rich, smooth, and warming- you have to serve this with some cream for that extra treat!

Autumn is the time for pumpkin flavours- pumpkin spiced latte anyone? Let's keep it traditional with this yummy dessert!

Whether you make your own crust our use shop-bought (we won't tell), we know you'll love this one!


  • 1 Pumpkin (peeled, deseeded and cut into small chunks)
  • 350g Sweet Shortcrust Pastry
  • 140g Caster Sugar
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Nutmeg
  • 1 Tsp Cinnamon
  • 2 Coole Girl Eggs (beaten)
  • 25g Melted Butter
  • 175ml IOM Creameries Milk



  1. Place the chunks of pumpkin into a large pan and fill with water. Bring to a boil and then cover with a lid to simmer for around 15 minutes, until the pumpkin is tender. Drain and then allow to cool.
  2. Pre-heat your oven to 180 degrees (160 if fan-assisted) and roll out your pastry to line a loose bottomed tart tin (22cm approx). Line with parchment and baking bins and place in the oven for 15 minutes. Then, remove the parchment and beans and place in the oven for aorund 10 more minutes until the base is golden. Increase the oven temperature to 220 degrees (200 if fan assisted). 
  3. Use a seive to push through the boiled pumpkin chunks into a bowl. Seperately, combine the dry ingredients- ensuring you only use half of the cinnamon, the rest we will use later on!
  4. Mix in the eggs, butter and milk and then add this to the pumpkin, stirring thoroughly.
  5. Pour this mixture over the crust base and place in the oven for a further 10 minutes.
  6. Reduce the oven temperature back to 180 degrees (160 fan assisted) and bake for around 35 minutes- your house will smell delicious!
  7. Remove from the oven and allow to fully cool, dust over the remainign cinnamon and serve with Davisons vanilla ice cream or Fresh Double cream- whipped!