Sweet Boozy Pumpkin Pie

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Sweet Boozy Pumpkin Pie


  • 300g sweet shortcrust pastry
  • 2 large eggs
  • 80g caster sugar
  • 1 pinch salt
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 500g cooked pumpkin flesh, puréed
  • 50ml coffee liqueur
  • 175ml double cream
  • 150ml soured cream
  • icing sugar, for dusting
  • 250ml double cream
  • 30ml whiskey
  • 2 tbsp caster sugar


  1. 1. Preheat the oven to 200C/gas 6. Roll out the pastry thinly and use it to line a 23cm tart tin. 

    2. Beat the eggs together with the sugar, salt and spices. Add the pumpkin purée, coffee liqueur, double cream and soured cream and stir well until combined. 

    2.5. Sit and relax for 5 mins with a glass of the coffee liqueur - not essential to the reciepe but a rather nice way to spend five mins

    3. Pour the mixture into the pastry case and bake for 15 minutes. Lower the heat to 190C/gas 5 and continue cooking for another 45 minutes. 

    4. Remove the tart from oven and leave to cool to room temperature. 

    5. For the whisky cream: whisk all the ingredients together until thick - finish off any whisky left over in a sturdy tumbler.

    6. Dust the pie with icing sugar and serve with the whisky cream

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