Prep Time



Cook time




  • 1 sheet (approx. 320g (11oz)) ready-rolled shortcrust pastry
  • 1 Tin (425 grams) (15oz) pumpkin puree
  • 140 grams (5 ounces) brown sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 medium free-range eggs
  • 175 millilitres (6 fluid ounce) evaporated milk
  • 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla essence


  1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 4½
  2. Unroll the pastry onto a lightly floured surface and line a 22cm loose-bottomed tart tin. Refrigerate for 15 minutes.
  3. Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 15 minutes. Remove the beans and parchment and cook for a further 10 minutes or until the base turns golden. Remove from the oven and set aside.
  4. In a large bowl, mix together the pumpkin puree, brown sugar, maple syrup, cinnamon, nutmeg, eggs, evaporated milk, FRANK'S RedHot® sauce, bourbon and vanilla essence until combined. Pour this mixture onto the pastry and cook for 40-50 minutes or until the filling is just set.
  5. Allow the cake to cool in the tin before serving.