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Pumpkin Pie

Homemade Pumpkin Pie is one of Joe’s favourite things about Autumn! So, to celebrate our new Pumpkin Spice Popcorn, we’re delighted to introduce our take on the classic, spicy American dessert. Bursting full of flavour, creamy pumpkin and an added popcorn crunch, it’s the perfect comfort food as darker evenings draw in. Especially wonderful to enjoy on cosy autumn nights by the fire and Halloween dinner parties!
1 hour 30 minutes
Serves 12
More Effort


  • 2 x Joe & Sephs Pumpkin Spice Popcorn 80g pouches
  • 2 tbsp of Joe & Sephs Salted Caramel Sauce 230g jar
  • 4 tbsp butter (melted)
  • 1 x can of pumpkin puree (450g)
  • 140g caster sugar
  • 1/2tsp salt
  • 1/2 tsp fresh nutmeg
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter
  • 175ml milk
  • 1 tbsp icing sugar


  1. Pre-heat your oven to 180 fan

  2. Combine the popcorn, melted butter and salted caramel sauce into a food processor. Blitz up until the pieces have broken down into smaller chunks.

  3. Press the popcorn mix into a tart tin / dish. Make sure it's pressed in firmly - You can use the bottom of a glass if easier, this will help keep the surface even and flat too.

  4. Refrigerate for an hour. This will allow everything to set firmly.

  5. Whilst the popcorn base sets in the fridge, make the filling.

  6. In a separate bowl, combine the sugar, salt, nutmeg and cinnamon. Mix in the beaten eggs, melted butter and milk, then add in the pumpkin puree and stir thoroughly to combine. Pour the mix into the popcorn base and cook for 15-20 minutes. Keep an eye on the filling whilst it cooks. You want to ensure it is firm with a slight wobble, that's when you know it's cooked all the way through.

  7. Remove from the oven and allow to cool fully before slicing up and serving with a dollop of cream.


Can’t wait to make this at the weekend. Looks really simple to follow
Looks wonderful. Can’t wait to try
Michael Smith
Lovely recipe It's a real winter warmer with a lovely popcorn twist!
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