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Sweet Pumpkin Pie


  • A roll of shortcrust pastry 
  • 3 eggs
  • 100g brown sugar
  • 50g granulated sugar
  • 175ml single cream 
  • pumpkin puree (1 butternut pumpkin)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp sea salt 
  • Salted caramel sauce
  • Dollop of whipped cream


  1. Set up the Wood Fired Oven on a Kadai and build up a roaring fire at the back.
  2. Whilst the Oven warms up line a medium Skillet with pastry and the grease proof paper attached to it. 
  3. In a large bowl whisk together the eggs and sugar until light and fluffy.
  4. Then add the pumpkin purée, single cream, spices, and salt, combining into a smooth mixture. 
  5. Slowly begin to pour the filling onto the pastry base and crimp the crust with a fork.
  6. Using the Kadai Glove carefully place the skillet inside the Oven and cook until firm in the middle. This will take roughly 20-25 minutes. 
  7. Remove the Skillet from the oven and once cooled remove the pie.
  8. Cut the pie into tasty slices and top with some whipped cream and caramel sauce. Then enjoy with family after a Kadai feast. 
  9. Start by making some pumpkin purée. Cut a pumpkin into cubes and place in a colander over a pan of simmering water. Cook for 15 minutes then bind in a blender.
Tip- Make sure you keep the fire bellow the Oven going whilst the pie cooks. 
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