A Slice of Autumn: My Humble Pumpkin Pie

There's a certain kind of magic that happens in the kitchen when autumn rolls around. The air gets crisp, the leaves turn to fire, and for me, it’s finally time to make my favorite thing: a simple, honest pumpkin pie. This isn't a fancy, complicated dessert. It’s the kind of recipe that’s been passed down, scribbled on a note card stained with vanilla and butter. It’s about warmth, comfort, and the simple joy of creating something from scratch.

Using a real pumpkin might seem like extra work, but trust me, it makes all the difference. That earthy, sweet smell as it simmers on the stove? That’s the scent of patience and love, and it fills your whole home with a feeling I can’t quite put into words.

What You'll Need

• 1 small sugar pumpkin (or about 2 cups of puree)
• 1 sheet of shortcrust pastry
• 150g soft brown sugar
• A good pinch of salt
• 1 tsp ground cinnamon, plus extra for dusting
• A generous grating of fresh nutmeg
• 2 large eggs, lightly beaten
• 25g butter, melted and slightly cooled
• 200ml milk
• 1 tbsp icing sugar

Making Your Puree

First, we need to prepare our pumpkin. Peel it, remove the seeds, and chop the flesh into small chunks. Place them in a large saucepan, cover with water, and bring it to a gentle boil. Pop the lid on and let it simmer for about 15 minutes, or until the pumpkin is beautifully tender and falls apart with a fork. Drain it well in a colander and give it plenty of time to cool completely. This patience is the first secret to a great pie.

A Crisp, Golden Shell

While the pumpkin is cooling, heat your oven to 180C/160C fan. Roll out your pastry on a lightly floured surface and gently press it into a 22cm tart tin. Don't worry if it's not perfect; homemade charm is in the imperfections. Chill it for 15 minutes, then line it with baking parchment and baking beans. Bake this for 15 minutes, remove the beans and paper, and give it another 10 minutes in the oven until it's pale golden and biscuity. Let it cool slightly.

Bringing It All Together

Now, push your cooled pumpkin through a sieve into a large bowl. It’s a bit of an arm workout, but you’ll be left with the silkiest, smoothest puree imaginable. In another bowl, combine the sugar, salt, nutmeg, and half of your cinnamon. Mix in the beaten eggs, melted butter, and milk. Pour this spiced custard into the pumpkin purée and stir until it’s all one harmonious mixture.

Increase your oven to 220C/200C fan. Pour the filling into your waiting