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 the goods


1 1/2 cups semolina

1/2 cup almond meal

pinch salt

4oz / 125g butter (cold)

1 egg

3 tbspns lemon juice

1-2 tblspns iced water



1 1/2 cups mashed pumpkin (canned is fine)

1 1/2 cups day-old bread, crusts removed and sliced into small cubes

1 egg

zest from 1 orange

3 tblspns molasses

1/2 cup golden syrup (or equal measure brown sugar)

1/2 cup walnut or pecan pieces

1/2 cup raisins

3 teaspoons pumpkin pie spice (or 1 1/2 tspn cinnamon, 1/2 tspn cloves, 1/2 tspn nutmeg, 1/2 tspn ginger)

additional egg white for pastry

time: 30 minutes active, 

35-40 minutes baking

you will need:

  • food processor
  • 12 " pie dish


pumpkin molasses tart

this tart is as autumnal as stomping through dead leaves and waking to foggy windows...the semolina and almond meal pastry gives the crust a little more texture, against the velvety, spicy pumpkin filling. you could certainly use a regular short crust pastry...

get ready for your house to smell delicious!

place semolina, almond meal, butter (cut into cubes) and salt into a food procesor and pulse to blend. mixture should form 'breadcrumb' consistency

add egg and press 'on' switch, pour lemon juice down feeder tube. the mix should form a 'ball', you may need 1-2 tblspns of water. stop adding liquid and turn off the processor as soon as the pastry forms 1 large do not want the gluten to be over-worked

place the pastry onto a sheet of cling film and pat it into a disc around 6 inches across and 1 inch high. wrap in cling film and place it into the fridge to rest for at least 30 minutes

mix all of the remaining ingredients (except the egg white) in a bowl

pre-heat the oven to 425f / 200c

butter and lightly flour a 12" flan / pie dish

place the chilled pastry onto a sheet of baking parchment and scatter a little flour over it. roll it out to 1/4 inch thickness, into a disc about 15 inches round

place the pie dish upside down over the rolled pastry, slide your hand under the baking parchment and, carefully, invert the pie dish and let the pastry ease down into the pie dish. pat the pastry into the dish and up the sides. even off any over-hang with a butter knife

brush the inside of the pastry with a little egg white then pour the pumpkin molasses mix into the dish

bake for 35-40 minutes until pastry is golden

allow to cool and serve warm or cold with cream (or plain)