Pumpkin Pie with Cinnamon Creme Fraiche


  • 350g sweet shortcrust pastry
  • 750g pumpkin, peeled, deseeded and chopped
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • ½ tsp ground cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 400ml creme fraiche
  • Zest of 2 lemons, 2 limes & 2 oranges
  • 200g icing sugar
  • 3 tbsp ground cinnamon
  • 1 tbsp icing sugar
  • ½ tsp ground cinnamon

Recipe Name

Pumpkin Pie with Cinnamon Creme Fraiche


1 First prepare the pumpkin: put it in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain and let it cool.

2 Heat the oven to 180C/350F/gas mark 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes. Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the baking beans and paper, and cook for a further 10 minutes, until the base is golden and crispy. Remove from the oven and allow to cool slightly.

3 Increase oven to 210C/425F/gas mark 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin puree and stir to combine. Pour into the tart shell and cook for 10 minutes, then reduce the temperature to 180C/350F/gas mark 4. Continue to bake for 35-40 minutes, until the filling has just set. Remove from the oven and leave to cool.

4 Meanwhile, mix all the cinnamon creme fraiche ingredients in a bowl for 2 minutes.

Finally, remove the pie from the tin. To finish, mix the cinnamon with the icing sugar and dust over the pie. Serve chilled with a big dollop of the creme fraiche on the side.