Rachel’s Organics Pumpkin Pie Recipe

PPierecAutumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!


320g ready to roll short crust pastry

425g canned pumpkin (we used Libby’s)

140g caster sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

2 eggs beaten

25g butter melted

100g Rachel’s Greek Style Low Fat Yogurt


200g Rachel’s Greek style Apple & Cinnamon Yogurt

A sprinkle of ground cinnamon


1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.

Spiced Pumpkin Tea Bread


Spiced Pumpkin Tea Bread

Spiced Pumpkin Tea Bread

You may have guessed by now that I’m a big fan of Pumpkins! Whether you put them in pies, soups or even cakes pumpkin is a seriously versatile vegetable that is entirely underused in the UK. Today I’m sharing my yummy recipe for Pumpkin Spiced Tea Bread. You may recall it featuring in our Halloween celebrations and it’s still a firm favourite.

Tip. I’m starting this recipe with a tip because it’s annoyingly hard to find Pumpkins in UK supermarkets past October. If you can’t find any then don’t despair, Butternut Squash makes a fabulous substitute!


225g/ 8oz Self Raising Flour

240g/ 9oz Caster Sugar

225g/ 8oz Pumpkin Puree (or butternut squash)

125ml/ 4floz Olive Oil

60ml/ 2floz Water

1/2 Tsp Ground Nutmeg

1/2 Tsp Allspice

1/2 Tsp Ground Cloves

1/2 Tsp Ground Ginger

1 Tsp Ground Cinnamon


Begin by making your Pumpkin puree. There are two ways to do this, the first option is to roast the Pumpkin, see my full instructions on this post. You can also remove all the flesh from the inside using carving tools or even an ice cream scoop and then boil in water until soft. Puree using a blender and then strain through a sieve lined with kitchen paper for several hours. You should have more than enough puree to make this recipe at least twice.

In a large mixing bowl combine all the ingredients and mix until just combined.IMG_5144

Preheat your oven to 180C/ 350F/ Gas Mark 4 and bake for 50-55 minutes until golden and cooked through.

Leave to cool and serve in cut slices. It tastes very good with a little butter spread across the surface.




Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

I absolutely adored the cupcakes we had for our Halloween party recently, they’re squidgy and moreish thanks to the wonderful winter spices and the cinnamon icing might just be the best thing ever! Today I’m going to share the recipe for Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Icing.


3oz/ 85g Butter or Margarine

8oz/ 225g White Sugar

8oz/ 225g Brown Sugar

2 Eggs

180ml Milk

8oz/ 225g Pumpkin Puree (you can use canned or freshly made)

10oz Self Raising Flour

1 heaped Tsp Ground Cinnamon

1/2 Tsp Ground Ginger

1/2 Tsp Nutmeg

1/2 Tsp Ground Cloves

1/2 Tsp Allspice


Cinnamon Cream Cheese Icing

1 standard tub of Cream Cheese (usually about 225g)

2oz/ 50g Butter

Icing Sugar

1 Tsp Vanilla Extract

1 heaped Tsp Ground Cinnamon



First cream together the white sugar, brown sugar and butter until light and fluffy. Then add in the eggs one at a time mixing thoroughly.

Now stir in the milk and pumpkin puree until combined.

Sift the flour, cinnamon, ginger, nutmeg, ground cloves and allspice into the mixture. Fold the flour into the mixture using a large spoon until just combined.

Now fill 23-24 cupcake cases or approx. 15 muffin cases with the batter.

Bake in a preheated oven 180C/350F/Gas Mark 4 for about 20 minutes.

Remove from the oven and let cool on a wire rack.


The trick to cream cheese icing is not to over mix, if you do you’ll end up with a delicious runny icing but it’s no good for piping on a cake. Either use an electric mixer on low speed or mix by hand.

Mix together the butter and cream cheese until just combined. Next add in the vanilla extract and cinnamon.

I haven’t put a quantity for the icing sugar because I think it’s better to test your icing by taste and texture. Add icing sugar and mix gently until you like the sweetness and your icing can hold together sufficiently to be iced onto your cooled cupcakes.