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Honey Pumpkin Pie

Honey Pumpkin Pie

Pumpkin pie is so under-rated in NZ. There is just something so quintessentially...American, about that sweet, cinnamon-ey, caramel, pumpkin flavour that makes you want to hunker down and get all cosy. Winter flavour at it's finest.

You can use store bought pastry for this recipe (as I usually do) or make your own - the filling is gluten free so you could easily switch out the pastry to match.


1 packet sweet short pastry

2 cups peeled, cooked (steamed or roasted) and mashed pumpkin

6 tablespoons of honey

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup cream

2 eggs, lightly beaten

Roll out the pastry and use it to line a greased pie dish. Cover the pastry with baking paper and half fill the dish with rice or baking weights and blind bake the pastry for 15-20 minutes at 180 degrees celsius until it just starts to cook (you will be baking it again so it doesn't need to be really well cooked just yet).

Mix all of the other ingredients together in a bowl, either by hand or with a stick blender and pour them into the pastry case (remove the rice/weights and baking paper first :) ). Bake at 190 degrees for around 50 minutes or until firm. Serve with whipped cream and maple syrup.

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