Thanksgiving pumpkin pie

While roast turkey and cranberry sauce are staples for the main course, nothing completes a Thanksgiving meal like pumpkin pie. So when Executive Chef and owner of The Pickled Fork, Alex Motture, served up his version of the classic dessert at our Thanksgiving lunch, we couldn’t help but share it with our readers. Save room for dessert at this year’s feast and serve up this recipe – you won’t regret it.

Preparation time: 35 min, Cooking time: 50 min, Serves 8 – 10 


The filling
700g pumpkin – peeled, seeded and roughly chopped
2 large free-range eggs and 1 egg yolk
150g condensed milk
2 tbs stem ginger syrup
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1 vanilla pod – split lengthways and seeds scraped

The crust
50g pumpkin seeds
500g ginger nut biscuit
2 balls of stem ginger
85g butter, melted

The brittle
50g pumpkin seeds
100g golden caster sugar

The cream
200ml double cream
2tbs stem ginger syrup


Preheat the oven to 180C. Sprinkle chopped pumpkin with a splash of water before covering it in foil and roasting it for 45 minutes or until tender. Drain in sieve.

Toast the pumpkin seeds for the crust for 10 minutes and allow to cool. Then blend the toasted pumpkin seeds, stem ginger, butter, and biscuits until the mixture resembles wet sand.

Tip the mix into a 25cm fluted loose bottom tart tin. Using the back of a spoon, spread the mixture evenly over the base and up the sides of the tin, pressing firmly into place. Chill in fridge for 30 minutes.

When the roasted, chopped pumpkin has cooled, blend until smooth then add remaining ingredients for the filling. Pour filling into the chilled crust and fill right to the top. 

Reduce the heat of the oven to 160C and bake for 40 minutes. Cool at room temperature for an hour to set.

For the brittle, heat the sugar in a pan until it turns to caramel. Add the pumpkin seeds and stir briefly to incorporate. Tip onto grease proof paper and cool for 30 minutes before breaking into small pieces. 

Whip the double cream with the ginger syrup in a large bowl until stiff peaks form.

To serve, remove the pie from tart tin. Spread the ginger cream on top and sprinkle with pumpkin seed brittle.