Tenina.com's Traditional Pumpkin Pie



  1. Line a 23-centimetre pie dish with the pastryand place into the freezer while you start the filling.

  2. Preheat oven to 200°C.

  3. Place the butternut pumpkin, maple syrup, coconut sugar and salt into the Thermomix bowl and chop 5 seconds/speed 7.

  4. Cook 8 minutes/100°C/speed 4.

  5. Add vanilla bean paste and spices or essential oils and blend 1 minute/ speed 8. Cool in the Thermomix bowl.

  6. Meanwhile, blind bake the pie shell for 15 minutes. Remove the baking beads and cook a further 10 minutes

  7. Turn down the oven to 170°C.

  8. To finish the filling, add all remaining ingredients in the order listed, other than the whipped cream, and blend 1 minute/speed 8.

  9. Place the pie shell onto a large baking tray near your oven. Pour the filling into the pie shell and very carefully transfer it to the oven so as not to move the filling around too much.

  10. Bake 40–50 minutes until just slightly wobbly in the centre. It will have a few cracks around the edges of the filling. This is normal.

  11. Remove from the oven and let cool. It will continue to set as it cools.

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