A Moment For: The Pumpkin Pie at Angelwood Pies That’s Actually Good

Richard Overbye and Patrick Wallis really like pies. They like them so much that in February this year they decided to open their very own pie shop.

Together the pair had a goal: to raise the bar for pies beyond the standard fare you’d find at your local bakery or on a tray next to the mini sausage rolls at a backyard bash. Despite a well-documented personal and professional love for pies, neither Overbye nor Wallis had ever tried a pumpkin pie they actually liked.

“We started sweet pies a few weekends ago with the Meyer lemon meringue pie and we were trying to think of what the next sweet pie special would be,” Wallis tells Broadsheet. “With Halloween so close, we thought pumpkin pie would be an option, however neither of us had ever had a good pumpkin pie, so we weren’t sold.”

Enter Wallis’s partner Emily Stewart. “She disagreed and said she could make a great one,” he says. “She made one and it completely convinced us that we had to put it on.”

Ex- Wildflower chef Overbye then put his own touches on the recipe, and Angelwood’s pumpkin pie was born.

Here are the details.

What: Angelwood pumpkin pie.

How: Using Queensland blue pumpkins, which are halved and baked until soft and pureed, the team makes a filling with eggs, two kinds of sugars, cream and warm baking spices. It’s poured into a shortcrust pastry shell. It’s then finished with a grating of “fresh nutmeg and a dollop of whipped crème fraîche”. Wallis says it’s not an overly time-consuming recipe, but “making them in individual portions does make it take a little longer”.

Cost: $9

Where: Angelwood Pies , 18b/663 Newcastle Street, Leederville

When: It’s a Halloween special – available exclusively on Friday October 31 and Saturday November 1.

@angelwood.pies