James Diack’s Pumpkin Pie Recipe

Tuck into a scrumptious pie full of winter-warming flavours

General info

Serves: 8



  • 230g nutty wheat flour
  • 50g flour
  • 85g brown sugar
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/8 tsp cinnamon
  • 85g butter
  • 64g molasses
  • 43g full cream milk
  • ½ tsp vanilla


  • 1 x medium pumpkin
  • 1 x cup sugar
  • 1,5 tsp ground cinnamon
  • 1 x tsp ground cloves
  • 1 x tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp vanilla extract
  • pinch salt
  • 4 x eggs
  • 600ml fresh cream



  1. Place flours, sugar, baking powder, baking soda, salt and cinnamon in food processor and pulse till mixed through
  2. Add butter and pulse until crumb consistency
  3. Add molasses, milk and vanilla and pulse till ball forms
  4. Wrap dough and refrigerate for 30 mins
  5. Roll dough out and press into 24cm x 6cm pie form
  6. Poke bottom with fork and bake at 180 °C for 20 mins


  1. Peel, cut and roast pumpkin till soft
  2. Puree pumpkin while warm till smooth
  3. Mix all ingredients together with a mixer
  4. Pour into crust and bake at 210 °C for 15mins and at 175 °C for 45-60 mins until set and brown on top
  5. Cool and serve with whipped cream
Recipe by James Diack

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