Succulent Pumpkin Pie

Mummy’s Fast & Easy

Here’s a recipe I made over the festive period that everyone loved.
It was actually an upgraded version of the pumpkin pie I make for Halloween.
But I added this and that and it turned out so good.
What I added was a handful of dried berries and a few more spices.
I think that actually made it taste more Christmassy, if you know what I mean.

Anyway, you’re free to make it anytime of the year.

Here’s what you need.
Mummy’s Fast & Easy


  • 400g/1lb pumpkin, grated
  • 200g/7oz golden breadcrumbs
  • 100g/3.5oz granulated sugar
  • pastry sheets
  • 100g/3.5oz walnuts, chopped
  • 100g/3.5oz mixed berries, dry
  • 2tbsp cinnamon
  • 1tbsp nutmeg
  • 2tbsp sunflower oil
  • 50g butter, melted
  • powder sugar for dusting

Mummy’s Fast & Easy

  1. Preheat the oven to 200°C/392°F.
  2. Grease a frying pan with the oil and when hot enough place the grated pumpkin, breadcrumbs and the walnuts. Cook for 10 minutes and add the sugar, cinnamon and nutmeg. Stir well and cook for another 10 minutes.
  3. Unroll the pastry. Place a bit of the pumpkin mixture on each layer, sprinkle with the dried berries and cover with the next the layer. Make sure the mixture is divided equally on each and every layer. Repeat with the rest of the layers..
  4. Put the pie in the oven and bake for about 40 minutes.
  5. Leave it to cool down and serve with some powder sugar.
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: Why not try adding some orange zest!

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