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Pumpkin and maple pie recipe

Oh, we get all giddy when this time of year approaches! The colder nights have us reaching for comfort and warmth. Scarves, woolly hats, hot cocoa, cosy fires, and the approaching excitement that comes with Halloween, Bonfire Night and Christmas!

So, it’s usually with the first whiff of a certain Pumpkin Spice Latte, that we head off to purchase pumpkins for carving, giving us the perfect excuse to save the flesh for this moreish recipe.


Pumpkin and maple pie recipe

Serves 8



350g gingernut biscuits

80g unsalted butter, melted, then cooled

800g pumpkin flesh, chopped in 2m pieces

50g cold unsalted butter, chopped

1 vanilla pod, split lengthways and seeds scraped

100g white chocolate, finely chopped

2 eggs

125ml maple syrup

60g soft brown sugar

125g sour cream

Half tsp ground ginger



  1. For the base: whizz biscuits with a food processor to fine crumbs. Pulse in the butter. Press the mixture into the base and sides of a 20cm round, 3cm deep cake tin. Chill until ready with the filling.
  2. Preheat the oven to 200C and line a baking tray with baking paper.
  3. Mix the pumpkin, butter and vanilla in the tray and roast for one hour. Remove and turn the oven down to 160C
  4. Remove the vanilla pod, add the hot pumpkin to a food processor and blitz until smooth. Keep the motor running whilst adding the white chocolate. Once melted, and the motor still running, add the eggs, maple syrup, brown sugar, sour cream and ground ginger. It should look like a smooth puree.
  5. Spread the filling over the chilled pie base. Bake for 45 minutes. Cool to room temperature. then chill for 2 hours until firm.

Our Executive Head Chef and his team offer a wide range of delicious and sustainable menus.

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