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  • 2 large eggs plus the yolk of a third egg

  • 1/2 cup brown sugar

  • 1/3 cup white sugar

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground cardamom

  • 1/2 teaspoon lemon zest

  • 2 cups pumpkin purée (we like ours roasted)

  • 1 1/2 cup heavy cream

  • 1 good pie crust


  1. Pre heat your oven to 210°C.

  2. Beat the eggs in a large bowl and mix in the brown sugar, white sugar, salt, all spices and your lemon zest. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.

  3. Pour into pie shell and bake for around 15 mins. After this lower the temperature to 180°C /160°C for fan forced and continue to bake for a further 45-50 minutes (It’s ready when it’s just set and is not so jiggly). Set aside to cool – and try not to be alarmed as it deflates (any cracks that form can be easily filled with a dollop of fresh cream which just adds to its deliciousness). Tip: During baking you can protect the crust by covering with foil.


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