top of page


Pumpkin Pie




This delicious salted caramel take on a classic pumpkin pie, is perfect for thanksgiving and the festive season ahead. The sweet & savoury candied walnuts, smooth and delicious roasted pumpkin filling, tart pomegranates, buttery caramel and rich mascarpone, will make this into a seasonal favourite you will want to enjoy every Autumn/Winter.

Makes one 12” Tart, serves 8.

Pastry (enough for two tart cases - pop half in the freezer or halve the recipe)
230g plain flour
90g sifted icing sugar
90g chilled unsalted butter
2 eggs (one for egg wash)
10g almond flour
20g oat flour
1 large pinch Salt

1. Pre-heat oven 180c fan oven/gas mark 6/400f
2. Cube cold butter and mix with sifted icing sugar with paddle attachment, on your mixer, at a low speed. Scrape down the side of the bowl, add one whole egg and mix lightly.
3. Mix flours together with salt and then add to the mixer. Mix until just combined.
4. Spoon pastry out of the mixer and cut into two balls. Wrap with clingfilm and put in fridge to rest for at least 30 mins. The second ball of pastry can be frozen to use in future recipes.
5. Roll out pastry between two lightly floured sheets of baking parchment until 3mm thick. Butter and lightly flour tart case. Lay pastry into the case and blind bake for 10-15 mins. Remove baking beans and egg wash the pastry. Put back in the oven for 5 mins. Leave the pastry case to cool on a wire rack whilst you prepare your filling.
6. Turn the oven down to 120c fan oven/gas mark 1/275f.

Filling (enough to fill one tart case)
170g Pumpkin puree (we used acorn/Hokkaido squash - butternut works well too)
6 large egg yolks (75g)
35g condensed milk
15g olive oil
35g maple syrup
3g smoked salt

1. To make the puree roast the pumpkin in its skin with the seeds at 160c until soft. Keep the pumpkin in the oven so it dries out, you want to remove as much of the liquid as possible.
2. Remove the skin and pips (use in a vegetable broth or stock).
3. Blend in high power blender until smooth and weigh. Return 170g to the blender and keep any leftover to the side for your Sunday roast.
4. Add all filling ingredients and blend. Leave in the blender, ready to add caramel.

135g double cream
90g caster sugar

1. In a heavy based pan warm the caster sugar until medium-dark caramel, add cream and take off heat. Stir to combine. Once cooled, blend into the pumpkin mix.
2. Add mixture to the tart case.
3. Bake in the oven for 15 mins, check again at 20mins. The mix should have a slight wobble in the centre. Whilst baking, make the pomegranate syrup (see below).
4. Take out and cool on wire rack.

Pomegranate Syrup
1 small pomegranate - deseeded (½ large)
120g pomegranate juice
120g sugar
1tsp rose water

1. Combine pomegranate juice, sugar and rose water in a heavy based saucepan.
2. Reduce until thick & add pomegranate seeds.

Candied Walnuts (These also make a wonderful Christmas Present!)
230g walnuts
80g maple syrup
15g butter or @Naturli vegan block
½ tsp salt
¼ teaspoon cinnamon

* watch Ben's Reel on our social media channels to see how to make our salted candied walnuts

Preheat fan oven 180c/gas mark 6/400f

1. In a heavy based saucepan add all ingredients (apart from walnuts) and bring to the boil.
2. Add the walnuts and coat fully with the mixture. Spread coated walnuts onto baking parchment or non-stick baking sheet.
3. Roast in the oven for 15-20mins, stirring halfway through.
4. Leave to cool, place in an airtight container (these can last up to 5 days in the pantry).
5. Serve with Mascarpone
323 views0 comments

Recent Posts

See All


bottom of page