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pumpkin pie

Halloween isn't just for the kids, it's a time to party with your friends while the kids are trick or treating. Try this delicious maple-glazed roast pumpkin pie which is sure to impress! It combines the rich, earthy taste of pumpkin with the natural sweetness of pure maple - a delicious twist on a classic Halloween dessert.

Maple Pumpkin Pie


SERVES: Eight portions


  • 350g shortcrust pastry, homemade or ready rolled

  • 1 pumpkin, peeled, deseeded and cut into chunks

  • 2 large eggs

  • 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)

  • 1/4 tsp ground nutmeg

  • 1/2 tsp ground cinnamon

  • 1 can (375 ml) evaporated milk


  1. Preheat oven to 190C/180C fan.

  2. Bring a large saucepan of water to the boil and add the pumpkin chunks, covering with a lid.

  3. Cook for 25 minutes or until the pumpkin is tender, draining well and allowing to cool.

  4. Once cool, mash the pumpkin to a purée by hand or using a food processor until smooth.

  5. Roll out the pastry on a lightly floured surface and line a 22cm tart case, then chill for 15 mins.

  6. Line with baking paper and fill with baking beans (pie crust weights that weigh down the pastry, preventing it from puffing up) and blind bake for 15 minutes. Remove the beans and paper and continue to bake for 10 minutes until the base is pale gold in colour. Remove from the oven and allow to cool slightly.

  7. While the base is cooling, prepare the pie filling; beat the eggs and add to the puréed pumpkin, mixing to incorporate. Add the maple syrup, spices and evaporated milk.

  8. Mix the filling ingredients until a smooth, silky mixture forms. Pour the mixture into the tart shell.

  9. Bake in the centre of the oven for 15 minutes or until the pumpkin mixture is firm.

  10. Serve hot or cold with a garnish of whipped cream.

Recipe by Maple from Canada Australia


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