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Roast Pumpkin Pie

Roast Pumpkin Pie

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

This silky Roast Pumpkin Pie is chef Liam Barker’s take on the United States’ favourite dessert. Make it with fresh pumpkin when they’re available in autumn, or use 2 x 425g tins of pumpkin purée for a year-round version that’s speedier too, especially if you use ready-made shortcrust pastry instead of making your own. Tinned condensed milk caramel dulce de leche adds richness, and the spices bring beautifully warming flavours and aromas.
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  • 2 x 425g tins of pumpkin purée
  • 250g plain flour, plus extra for dusting
  • 50g icing sugar
  • 125g cold unsalted butter, cubed, plus extra for the dish
  • 1 397g tin ready-made caramel
  • 1 large egg, beaten, plus extra for brushing
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 50ml milk (any type)


Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Put the pumpkin in a baking tray; roast for 45 mins until soft. Remove and set aside to cool.

Step 2

To make the pastry, blitz the flour, icing sugar and butter for 1 min in a food processor, until it resembles breadcrumbs. Add water, 1tbsp at a time, mixing until it forms a dough. Knead briefly on a floured surface to make a smooth ball, then wrap and chill for at least 30 mins.

Step 3

Grease a 20cm pie dish; dust with flour. Roll the pastry to the thickness of a £1 coin (reserving a small piece for decoration) and use to line the dish, leaving an overhang. Line with baking paper, fill with baking beans and blind bake for 30 mins until pale gold. Remove the paper and beans, let cool a little, then trim the overhang. Reduce the oven to 160°C/ 140°C fan/gas 3.

Step 4

For the filling, mash the cooled pumpkin, then transfer to a mixing bowl. Add the caramel, egg, spices and milk. Mix with an electric whisk until combined and smooth.

Step 5

Use a sharp knife to cut out leaf decorations from the reserved dough.

Step 6

Pour the filling into the case and decorate with the leaves. Eggwash the leaves and pie rim and bake for 45 mins or until set. Leave to cool for at least 1 hr before serving: it’s great both lightly warm and fridge-cold.

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