Chocolate Pumpkin Pie

Written by: Amanda McCabe


Pre-heat oven to 180 degrees / gas mark 4

To make the pastry, blitz flour and butter in a processor until it resembles fine crumbs

Add sugar and egg yolk and blitz until it just comes together

Wrap with cling film and place in fridge

If using fresh pumpkin, cut into four pieces and scoop out seeds

Oil very lightly and place cut side down on a baking tray and roast for 45 mins to an hour until soft - scoop out and blitz in the blender until smooth - measure out 275g for the recipe, and put the rest aside

Leave oven on and dust your counter with flour - roll out pastry until flat and a few mm thick before lining a well-buttered 8 inch pie dish with about a 4cm depth

Prick with a fork, line pastry case with baking paper and add uncooked rice to help keep it flat before baking in the oven for 15 minutes

Remove rice and paper and bake for another 8 minutes

In the meantime, whisk the eggs in a bowl until fluffy, before carefully folding in the pumpkin, spices and sugar until just combined

Lower oven to 160 degrees

Fill pastry case with pie mixture and bake until set - approx. 40 to 45 minutes

Melt chocolate in a small bowl over hot water and drizzle over the pie

Serve with crème fraîche or cream


Available in store

  • For The Pastry

  • 175g plain flour
  • 125g salted butter - cold and cubed
  • 40g caster or icing sugar
  • 1 egg yolk
  • For The Filling

  • 1 x 500g small orange pumpkin or butternut squash
  • 2 eggs, medium
  • 100g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 bar of dark chocolate
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