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  • 385g pumpkin puree (canned American puree from the supermarket is best)
  • 385g double cream
  • 108g egg yolk
  • 116g soft dark brown sugar
  • 2g nutmeg
  • 4g cinnamon
  • 1 x sweet pastry tart case


  1. Heat the puree and the cream in a pan with the spices. Infuse for 5 minutes.
  2. Mix the egg yolk and sugar into a smooth paste.
  3. Pour the cream mix onto the eggs and mix well.
  4. Pour into a sweet pastry tart case.
  5. Bake in the oven at 90 ˚ for roughly 1 hour until cooked.
Dessert in the glasshouse at The Grove

Try Ryan’s Desserts at The Glasshouse

Ryan’s Pumpkin Pie

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