In the spirit of Thanksgiving we thought we’d share a recipe from our last supper club - a twist on a classic American dessert - Salted Caramel Pumpkin Pie! This recipe was created by our helper Hanna Sorrell who makes scrumptious baked goods for our supper clubs. Try it tonight or at the weekend. Happy Thanksgiving!
Salted Caramel Pumpkin Pie

For the pastry:
125g/4oz plain flour
Pinch of salt
55g/2oz butter, cubed
30-455ml/2-3tbsp cold water
Pour the flour and a pinch of salt into a bowl and add the butter cubes. Rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs – make sure there are no large lumps! Next, stir in just enough of the cold water to bind the dough together and wrap it in clingfilm and chill for about 10-15 mins before using. When you are ready for the oven, bake blindly at about 170-180 for aorund 25 mins until just golden. Be sure to weight it down when blind baking with beans or rice on greaseproof. Take these out for the last 5-10 mins and bake uncovered until golden.
For the caramel:
½ cup sugar
2 tbsp water
30g butter
¼ cup of double cream
1.5 teaspoons of sea salt
Don’t be afraid of caramel - it’s your friend. Put the sugar and water into a small pan. Mix it together and then heat over a medium heat until the sugar melts and the caramel turns golden. The darker it goes, the stronger the flavour but you must keep a close eye on it as it can go from delicious to burnt very quickly, so get your cream and butter ready before you start. We like to go to about the colour of a copper penny (a new shiny one, not and old grubby one). It is very important not to stir the caramel, as this causes the sugar to crystallise - just gently swirl the pan to make sure it’s cooking evenly.
Once you’re at the right colour, add the butter, cream and sea salt. It’ll bubble like crazy but don’t worry, just swirl or stir until it settles down. Leave it to cool until just above room temperature, taste it to see if it’s salty enough and then pour into your blind baked pastry case. You want a layer a few mm deep. You’ll probably have extra caramel left over but I’m sure you can find a use for it! It’s delicious warm over ice cream.
For the filling:
1 x regular sized can of pumpkin puree
4 x large beaten eggs
1 ½ cup of cream
¾ cup sugar
1tsp ginger
1tsp cinnamon
½ tsp grated nutmeg
Pinch of salt
Now take your tin of pumpkin and put it into a pan over a medium heat. Stir pretty constantly for about 5-10 mins until it’s looking a little darker and a little dryer. You don’t have to do this but I think it helps with the taste. Take it off the heat and add ¾ cup sugar and your spices. Spicing is entirely up to your taste but we’ve given a guide above. Also add a pinch of salt here too. Then add 4 large beaten eggs and a cup and a half of cream. Taste to make sure you’re happy with the spicing and then pour into the pie shell. Here’s a tip - have your pie case on a baking tray and put it on your oven shelf (pulled out a bit). Pour your pumpkin mixture into a jug and then pour into the case. This helps you to get it really full without then spilling it all over the place.
Bake in the oven at 190C for about 30-40 mins (check often) until the edges are puffed slightly and there’s still a slight wobble in the middle. Let it cool in the pan completely. Serve with creme fraiche and a sprinkle of toasted pumpkin seeds.