Matthew Ashton, Group Executive Head Chef, reveals his favourite autumn treat along with the recipe for you to try at home!

Sweet Pumpkin Pie 

This is my absolute favourite! I love making this on the weekends for my family when it’s bitterly cold outside. And it’s perfect for the season as we approach Halloween – it’s a crowd pleaser for the little ones too!

To make this you will need a deep 23cm pie plate or tart tin, along with a food processor to combine the ingredients.

Pie Crust


  • 225g of plain flour
  • A pinch of salt 
  • 115g of diced chilled butter 
  • 1 beaten yolk


1. In a food processor pulse together the flour, sugar and salt

2. Add in the cold cubes of butter to form tiny pea crumbs, mixture is to remain powdery

3. Add in around 6 tbsp of cold water pules in the food processor until the mixture forms moist small clumps that sticks together. *be careful not to add too much water!

4. 4 place the dough on a clean work surface forming a ball shape. Divide into two pieces and cover with cling film 

5. Place the dough pieces into the fridge for around 1 hour before using it for the pie 



  • 750g of pumpkin (seeds and skin removed and cut into chunks)
  • 2 large eggs (beaten)
  • 1tsp ground cinnamon 
  • ½tsp fresh nutmeg, grated
  • 1/2tsp salt 
  • 140g caster sugar
  • 25b butter, melted
  • 175ml milk
  • 1 tbsp icing sugar


1. Place pumpkin into a large saucepan along with boiling water, making sure you cover with a lid until the pumpkin becomes tender. 

2. Drain the pumpkin and leave to one side to cool.

3. Heat the oven to 180C/160C fan/ gas mark 4. Roll out the pie crust on a floured work surface and line your tart tin using baking parchment and beans and bake for 15 minutes.

4. Remove the pie crust and leave to cool. Increase the oven to 220C/200C fan/ gas mark 7. Feed the pumpkin through a sieve into a large mixing bowl and leave to one side.

5. In a separate bowl, combine the salt, sugar, nutmeg and the cinnamon then add the beaten eggs, milk, and melted butter finishing with adding the pumpkin puree. Combine all the ingredients together.

6. Pour the mix into the tart tin on top of the crust and cook until the filling has set. 

7. Leave to cool and remove the pie from the tin, dust with icing sugar and serve as you desire.

Pair with a mug of Pumpkin Spiced Mocha – get that spice in your life by trying your own take on this autumnal Mocha

Pumpkin Spiced Mocha

1. Add your choice of hot chocolate powder to a mug

2. Add a double espresso shot and mix together to form a paste 

3. Add 2 pumps of pumpkin syrup (I use DaVinci spiced pumpkin syrup) 

4. Top with steamed milk 

5. Add chocolate powder dusting to the top