My first memories of this go way back to when I was a child. It was Halloween and having a frugal mother we would use the leftover pumpkin to make a pie. It was never something that was that appealing due to the large quantities of wax that had penetrated through the flesh and the fact that the traditional carving pumpkins aren’t really that great to make the pies with.

However my first Thanksgiving celebration introduced me to a new world and so the game was on to work out a recipe as good as that one. Trial and error always seems to work for me as there is no perfect way of doing things in cooking, if it tastes nice to you then that’s right!

I’ve had Pumpkin Pie on the Riverside Market Stall since day one and every time it has sold out so I must be doing something right. I’ve got Blaencamel Farm to thank as they are the ones who provide me with the great produce in the first place. I hardly use any sugar as the natural sugar content in the squash is quite high due to being picked so fresh.

A couple of Christmassy spices and some organic local eggs, cream and you’re onto a winner!
Good luck, it is a time consuming one but it’s really worth it in the end…