It’s the perfect time of year for an autumnal classic. So that’s what we’ve got for you, with a boozy twist. Pumpkin pie meets Pump-gin pie, we’d call that a definite upgrade. Get stuck in on this delicious recipe and don’t forget to tag us with your creations using #DGatHome over at @Didsbury_Gin on Instagram and @DidsburyGin on Twitter.

You’ll Need:

Pastry:

400g plain flour

200g unsalted butter

100g caster sugar

100ml whole milk 

Filling:

75ml Blood Orange and Ginger Didsbury Gin

750g prepped pumpkin

140g caster sugar

1/2 teaspoon mixed spice

1 teaspoon cinnamon 

2 medium eggs

25g melted butter

100g whole milk 

Method: 

Pastry:

Crumb together the butter and flour.

Separately mix the milk and sugar, until sugar is dissolved.

Combine both mixtures and knead into a bowl.

Chill in fridge for 30mins.

Line a 9in pie dish and blind bake at 170degrees for 15 mins or until golden.

Filling: 

In a pan of boiling water, add the pumpkin (chopped and peeled) and simmer for 10mins.

Remove pumpkin and drain.

Blend the pumpkin into a purée.

Put the purée in a mixing bowl.

Add the caster sugar, mixed spice and cinnamon.

Mix in the eggs, gin, and melted butter until well combined.

Pour the filling into the pastry shell.

Bake at 200degrees for 10mins.

Reduce the heat to 160degrees for 5mins.

Remove and cool.

To serve, dust with icing sugar and cinnamon.

Happy baking!