Jimmy's Farm Pumpkin Pie

POSTED ON: 26/10/2020

An autumnal American-style Pumpkin Pie recipe from the chef at Jimmy's Farm, with the classic flavours or maple, pecan and cinnamon. Something sweet and warming for the autumn season and a delicious way to use leftover pumpkin from halloween carving

You will need a large bowl, a wooden spoon, baking beans and a 20-22cm tart tin. You can buy these items in Lakeland, TK Maxx or Debenhams in Ipswich.


750g pumpkin flesh
50ml maple syrup
350g shop-bought shortcrust pastry
3 free-range eggs
120g caster sugar
1 tsp Maldon sea salt
Zest of 1 small or medium orange
½ tsp nutmeg
1 tsp cinnamon
A handful of chopped pecans
30g melted butter
160ml whole milk


1. Line a 20-22cm tart tin with baking paper and preheat the oven to 180°C.

2. Drizzle the pumpkin flesh with 30ml of the maple syrup and spread out on a baking tray. Bake until the flesh is soft and tender (about 20-30mins).

3. Take the pumpkin out of the oven and mash with a potato masher until smooth. Leave to cool.

4. Roll out the pastry and lay it into the tart tin. Cover the pastry with baking paper and fill with baking beans. Bake for 12 minutes and take out of the oven.

5. Remove the baking beans and baking paper from the pastry case and brush the pastry all over with one beaten egg. Blind bake the pastry for a further 10 minutes until golden and crisp.

6. Beat the remaining two eggs and gently blend in the mashed roasted pumpkin. Add the oranges zest, spices, melted butter, milk and the remaining maple syrup to the pumpkin and mix until smooth.

7. Spread the pumpkin mix into the pastry case and bake at 210°C for 12 minutes before lowering the temperature to 170°C for 30-40 minutes; until the filling has just set (firm with a slight wobble).

8. Leave to cool in the tin.

9. Slice, top with squirty cream and enjoy!


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