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Pumpkin Pie

Pumpkin pie The Rabbit Hotel

Pumpkin Pie, an excellent way to use up those leftover Halloween pumpkins and enjoy a delicious treat!


  • Shortcrust pastry (a shop bought sweet pastry case will work just as well)
  • 300g plain flour
  • 150g unsalted butter
  • 100g icing sugar
  • 2 egg yolks


  • 750g pumpkins peeled, deseeded and cut into chunks
  • 140g caster sugar
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 eggs
  • 25g melted butter
  • 175ml milk


  • Shortcrust Pastry Rub flour and butter together until mixture resembles breadcrumbs.
  • Mix in icing sugar then add the egg yolks to combine.
  • If pastry seems too crumbly add 1-2 tbsp cold water until dough forms into a ball.
  • Wrap in cling film and refrigerate for 30 minutes before use.
  • Preheat oven to 160.
  • Roll out pastry and line a 20cm loose bottom tart tin.
  • Line the pastry cae with greaseproof paper and baking beans.
  • Bake for 15 minutes.
  • Remove the paper and beans and bake for a further 10 mins.
  • Lift out and allow to cool.

For the Filling

  • Boil the pumpkin chunks in a large pot of water for 15 minutes or until tender.
  • Drain and set aside to cool slightly.
  • Preheat oven to 200 degrees and mix together the sugar, salt and spices.
  • In a separate bowl, mash the pumpkin then push through a sieve so it is well puréed.
  • Mix the eggs, butter and milk and add to the dry ingredients.
  • Add this mixture to the pumpkin purée and combine well.
  • Pour into the tart case and bake for 10 minutes.
  • Reduce temperature to 160 degrees and bake for a further 30-35 minutes or until filling has set.
  • Leave to cool then dust with icing sugar and serve chilled with freshly whipped cream.

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