Nairn's Pumpkin Pie

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Nairn's Pumpkin Pie

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  • Base
  • 8 Nairn's Oat Grahams crushed
  • thick plain yogurt just enough to combine the mix
  • 2 tsp Brown Sugar
  • Filling
  • 1lb /10oz fresh pumpkin peeled, deseeded and cut into chunks
  • 1 1/3 cups powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp fresh nutmeg grated
  • 1 tsp Cinnamon
  • 2 Eggs beaten
  • 1 3/4 tbs Butter melted
  • 3/4 cup Milk
  • 1 tbs powdered sugar


  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender, then drain and let it cool
  2. Heat over to 350F
  3. Mix the base ingredients together, press into pie tin and place in over for 5 mins
  4. Increase oven temperature to 425F
  5. Push the cooled pumpkin through a sieve into a large bowl
  6. In a separate bowl, combine sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add the pumpkin puree and stir to combine. Pour into the pie shell and cook for 10 mins, then reduce the temperature to 350F
  7. Continue to bake for 35-40 mins until the filing has just set
  8. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nairn's Pumpkin Pie
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