Pumpkin Pie

When Riki & Alisha  were in Primary school Glenholme School, in Rotorua, produced a fundraising cook book with contributions from families and the local community.  Alisha contibuted the Jelly Cake Recipe and Riki the Cockeyed Cake. It is interesting to look through the book at the various contributors and remember the children, teachers and parents who were an important part of our lives…. not to mention all the yummy recipes.

Pumpkin Pie is an old favourite but this layered variety is worth the extra bit of effort.  The base is versatile enough to be used for a range of other purposes too. It does come with a warning….really nice, should serve 10 – 12 but 6 piggies can polish it off with glee (and belly ache).

Pumpkin Pie


  • ½ Cup Wholemeal Flour
  • 1 Cup Plain flour
  • 2 Tablespoons sesame seeds
  • 150 grams Butter (Soft)
  • ½ Cup Coconut
  • ¼ Cup Rolled Oats
  • ¾ Cup Brown Sugar
  1. Process in the mixer or processor
  2. Press into 2 small or 1 large Pie dish
  3. Bake 20 minutes at 180ºC


  • 1 ½ Cups Pumpkin (Cooked & Mashed)
  • 375ml Can evaporated Milk
  • 1 teaspoon Vanilla
  • 3 Eggs
  • ¾ Brown Sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger
  • ½ teaspoon Nutmeg
  • ¼ teaspoobn Ground Cloves
  • ½ Lemon (Rind & Juice)
  1. Beat all ingredients together until smooth and creamy
  2. Pour into baked bases
  3. Return to Oven for 20 – 25 minutes or until set


  • 250 grams Sour Cream
  • 6 Tablespoons Brown Sugar
  • 2 teaspoons Vanilla
  • 1 Cup chopped Nuts
  1. Mix the first three ingredients together and spread evenly on pies
  2. Sprinkle with nuts
  3. Bake for 10 minutes
  4. Remove from oven and leave to cool

Cinnamon Cream

  • 150mls Cream
  • 1 Tablespoon Icing Sugar
  • 1 teaspoon Cinnamon

Whip together and serve with room temperature pies

This recipe was contributed to the book by Charlie Harrison, Friend of the School. Enjoy

Note: can be made with left-over Mashed pumpkin provided tit is not overly seasoned with salt, pepper or even GARLIC!!!!


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