The Pumpkin pie, is a dish intrinsic to the thanksgiving table. In the early 18th century, the original Pumpkin Pie was a whole pumpkin filled with bread crumbs, apples, stewed pumpkin and eggs. The modern equivalent is somewhat less grand but still celebrates the humble pumpkin. This version makes use of our new circular Cake Pan, and is baked just enough to ensure a custardy center and served with a mascarpone cream, the perfect accompaniment.

Enamelware needed for the recipe and to serve;

Cake Pan

Prep Set

Pinch pots



The Pastry

•​​ 2½ cups all-purpose flour
•​​ ½ tsp salt
•​​ 7½ tablespoons chilled unsalted butter, cut into 1/2-inch cubes
•​​ 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
•​​ 1/4 cup (or more) ice water

•​​ 1.5 cups canned pure pumpkin
•​​ 1.5 cups golden brown sugar
•​​ 3 large eggs
•​​ 1.5 teaspoons fresh lemon juice
•​​ 1.5 teaspoons ground cinnamon
•​​ 1.5 teaspoons ground ginger
•​​ 3/4 teaspoon ground nutmeg
•​​ 3/4 teaspoon vanilla extract
•​​ 1/4 teaspoon ground cloves (as original)
•​​ 1/4 teaspoon salt (as original)
•​​ 12 ounces mascarpone cheese

Mascarpone Topping:

•​​ 1 cup chilled whipping cream
•​​ 1/4 cup mascarpone cheese
•​​ 2 tablespoons sugar
•​​ 1 teaspoon vanilla extract
•​​ 1/8 teaspoon salt

Prepare your pastry by adding the butter to the flour and salt in food processor until it is crumbly. Slowly add iced water until it starts to comes together. Roll it into a ball and cover in the fridge to chill for half an hour.

Preheat your oven to 200ºc Fan/220ºC/390ºF and roll out your pastry to a 18cm round or your desired thickness and place in your lined tin. Trim and crimp the edges and then blind bake using lentils or baking beans for 40 minutes.

While the pastry is baking beat together the sugar and pumpkin then add the eggs one by one. Add in the rest of the batter ingredients.

Once the pastry is out of the oven add in the filling and bake on 160ºc Fan/180ºC/320ºF for 45 minutes until set but still jiggly in the middle. Allow to cool at room temperature before serving and chill over night to slice.

Whip together the topping ingredients until they reach soft peaks and serve!



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