Archive of BBC Food Recipes

Open pumpkin and hazelnut pie

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the pumpkin mixture, place all the ingredients into a food processor and blend to mix.

  3. For the pie, place the pastry disks onto a baking sheet.

  4. Place the pumpkin mixture carefully onto the pastry disks, and transfer into the oven for 10 minutes.

  5. For the chocolate sauce, heat the condensed milk in a saucepan over a medium heat until it thickens.

  6. Add the cream and melted chocolate and stir until smooth.

  7. To serve, place the pies onto serving plates, then drizzle the chocolate sauce and sprinkle over the chopped nuts.


For the pastry

  • 2 x 7.5cm/3in puff pastry disks

For the pumpkin mixture

  • 250g/9oz pumpkin purée
  • 1 free-range egg yolk
  • 50ml/2fl oz condensed milk
  • ½ tsp ground mixed spice
  • ½ tsp ground ginger

For the chocolate sauce

  • 100g/3½oz melted dark chocolate
  • 100ml/3½fl oz condensed milk
  • 50ml/2fl oz double cream
  • 50g/1½oz hazelnuts, chopped, to sprinkle

Shopping List

Open pumpkin and hazelnut pie

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Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

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