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Proudly Australian

Pumpkin Pie


420 g Solid pack pumpkin puree or fresh (1 3/4 cup)  

340 g Milk of choice (1 1/3 cup)

50 g Natvia (1/4 Cup)

1 pinch  salt

1 teaspoon Cinnamon

1 teaspoon  Ground Ginger

3 egg

1 Pie Dough


  1. Pie Shell: Preheat oven to 400°F. Spray or lightly grease pie pan with shortening.
  2. Roll out chilled pie shell to 1/8-inch thickness. Place into pie pan and pinch crust.
  3. Line the pie shell with a square piece of parchment paper that is large enough that it comes out of the pan. Press the paper gently against the pie shell.
  4. Fill the lined pie with beans until it is completely full.
  5. Bake for 12-15 minutes until edges are slightly golden brown. Remove from oven and allow to cool, and then remove the beans and parchment paper.
  6. Filling: While the pie shell is cooling, reduce the oven temperature to 325°F.
  7. Whisk together all ingredients and pour into cooled blind/par baked pie shell.
  8. Bake pie for 45 minutes or until the pie is set.
  9. Allow to completely cool and refrigerate until needed.
  10. Serve with Whip Cream or Vanilla Ice Cream.
Carbs Pro Fats Energy KJ Calories Serving size
8.1g 5.8g 2.2g 338 80 100g

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