Pumpkin Pie

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• Natalie

  30 October 2011

  Natalie rated and commented on this recipe

  

  Have never had or tried pumpkin pie before, I found that this tart although lovely, tasted like baked egg custard. The nutmeg seemed to overpower everything, and I couldn't even taste the cinnamon (or ginger which I also included). Really lovely dish, but either hold back on the nutmeg or add more cinnamon!

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• PanClanger

  30 October 2011

  PanClanger rated and commented on this recipe

  

  Just made this (like Natalie I'm a pumpkin pie virgin) and I am really impressed. I added plenty of cinnamon as well as the nutmeg, plus a half teaspoon of ground ginger and a pinch of allspice, and found the result beautifully spicy and warming. The other change I made was to use a mixture of caster sugar, dark and light muscovado sugars, which I think will have lifted the overall flavour a bit. I had a little excess filling which didn't fit in the pastry case and I baked this alongside the pie in a small baking dish. No one could help dipping into this while it was still hot! I have looked at other pumpkin pie recipes which often seem to include double cream so I am pleased with this one which tastes amazing made with milk (and I used skimmed milk), thus saving a few fat-calories. A lovely recipe!

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• jo62

  30 October 2011

  jo62 rated and commented on this recipe

  

  Like everyone else so far this was my first taste of pumpkin pie. I also thought it tasted quite like a spiced egg custard but I did enjoy it despite initial reservations. I had no problem tasting the cinnamon but I did put plenty in with the icing sugar to dust over before serving.

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• Martin

  06 December 2011

  Martin rated and commented on this recipe

  

  I made this last night for dessert and it was absolutely delicious and went down very well with the wife (and myself!). It was so simple and effortless to bake. I followed the recipe with the exception of only using 450g of pumpkin and 240g shortcrust pastry. It was my first attempt at making a pie and was so pleased with how it looked once I took it out from the oven and it smelled really wonderful and fragrant, full of spices. I found that there was enough flavour of the pumpkin coming through and I would definitely bake this again. Can't wait for later to have some more tonight.

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• min

  09 April 2012

  min commented on this recipe

  used butternut squash for this, tastes just as good.

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• Alice

  04 July 2012

  Alice rated and commented on this recipe

  

  Absolutely heavenly dessert! I made my own pastry which also worked well and the only change I made to the recipe was using powdered nutmeg instead of the fresh kind which I didn't have any of. Was my first time making pumpkin pie but I will definitely be coming back to this recipe again!

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• Hev83

  22 October 2012

  Hev83 rated and commented on this recipe

  

  Fabulous success, the whole family enjoyed. I took notes from the comments made and added an extra 1/2 tsp of cinnamon. :) I added an extra touch buy roasting pumpkin seeds and as pie was starting to set, i added them to decorate pie. :)

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• Liz

  24 October 2012

  Liz commented on this recipe

  I tried this last night. It was my first time too, I would say this is probably the case for most UK users. After researching other recipes, they all say you do not have to actually sieve the pumpkin - you can just pulse it in a blender - that would've saved me & anybody else who took it literally A LOT of effort!! Also, because I am a relatively new baker, it would've also been helpful to mention that you only need take it out when a knife/cocktail stick inserted into the middle comes out clean - it is really not done at "just set" as stated - it's a bit wobbly/mushy if you take it out at that, and the texture only firms up a bit once refrigerated over night. But otherwise thrilled to have achieved this and you do live and learn, next time I will just stick it in a blender :-)

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• Sarah

  28 October 2012

  Sarah rated and commented on this recipe

  

  Scrummy

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• Dollygirl1648

  29 October 2012

  Dollygirl1648 rated and commented on this recipe

  

  Hubby literally just made this and despite not blind baking the pastry (he's not a great cook bless him) and his idea of dusty was a rough sprinkle. It was in the words of my two year old "yummy scrummy in my tummy"! I couldn't agree more! Well worth a bake this Halloween!

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• tilly

  30 October 2012

  tilly rated and commented on this recipe

  

  This is the first time I have made pumpkin pie and I am thrilled with the results, even my husband who said he doesnt like it actually tasted it and thought it was great, thats maybe because I put ginger in it too. I only made this because I hollowed out the pumpkins for halloween and didnt want to waste the flesh, but after the success I will be making it more often not just on halloween.

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• peppermintstripe

  31 October 2012

  peppermintstripe commented on this recipe

  This was fab - we carve a pumpkin every year for halloween but have almost always chucked out the insides. This year I decided to cook with them, and so ended up with a whole jar of spiced roasted seeds and this gigantic, super-tasty pie. This recipe is going in my recipe book, and the contents of my pumpkins won't go in the bin ever again!

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• Claire

  31 October 2012

  Claire rated and commented on this recipe

  

  Yum, so much lighter than I expected. I cheated and used two Asda ready made bases 185g each. I used a blender when the sieving was taking too long - and it was still really smooth (no stringy bits). Getting withdrawals already!

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• Fee gee

  31 October 2012

  Fee gee commented on this recipe

  Yum, yum, I did this today also with Asda ready made cases :) also used dark and light sugar, used extra cinnamon and ground nutmeg and mixed spice. Additionally I noticed that the Americans used evaporated milk a lot with pumpkin pie so I substituted the milk for evaporate , ohhhh my what a treat :) and with 2 pies have enough for my glass of baileys tonight

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• Goldenowl60

  31 October 2012

  Goldenowl60 rated and commented on this recipe

  

  In a panic with a large saucepan of steamed pumpkin flesh, and the pastry case made, my old faithful American cook book for the pie recipe was no where in sight, so I turned to the internet for help, and came across this recipe. Pie turned out great. Sweeter than I have made in the past, but with a lovely scent of the spices. I made it as stated apart from steaming, rather than boiling, which my old recipe instructed. Next time I will tone down the sweetness by using brown sugar as previously mentioned, and I will put in the ginger, that my old recipe included

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• lio

  02 November 2012

  lio commented on this recipe

  This pie is great, first pumpkin pie I ever made and it isn't disappoint me. I also blended pumpkin, rather than putting through a sieve and it was very smooth.

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• lio

  02 November 2012

  lio rated and commented on this recipe

  

  Forgot to rate

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• sarahbrown

  04 November 2012

  sarahbrown rated and commented on this recipe

  

  Really tasty and very easy to make, slightly time consuming but well worth it. I bought sweet shortcrust pastry which was the trickiest but for me as it kept falling apart after rolling it out, and it also shrunk down the sides of the tin as it baked. I also somehow didn't read the part which said to sieve the pumpkin so I just mixed it all up with a hand mixer which worked fine, and actually gave me left over mix so I will make mini pumpkin pies today with the left over pastry.

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• Austeja

  05 November 2012

  Austeja rated this recipe

  

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• MissLydia93

  06 November 2012

  MissLydia93 commented on this recipe

  I'd never haf pumpkin pie and thought the recipe needed a little extra. I used a mixture of butternut and pumpkin, used condensed milk instead, doubled up on spices and used desiccated coconut and a splash of vanilla. Top with pecans and a swirl of...well, mix up condensed milk with a little melted butter, add a couple teaspoons of black treacle, and a couple teaspoons of cinnamon, mixture should be thick...tastes divine, very rich mind. Anyway if you swirl this once cooled on top, it makes a wonderfully decadent experience. Pumpkin doesn't have much flavour but it adds body, I think for a lighter version you could stick to the recipe, but definitely use butternut instead, just for the fuller richer flavour. I'm baking tartlets as I write,I'll let you know how it goes...

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http://www.bbcgoodfood.com/recipes/1742633/

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour , for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg , grated
• 1 tsp cinnamon
• 2 eggs , beaten
• 25g butter , melted
• 175ml milk
• 1 tbsp icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
• 350g sweet shortcrust pastry
• plain flour , for dusting
• 140g caster sugar
• ½ tsp salt
• ½ tsp fresh nutmeg , grated
• 1 tsp cinnamon
• 2 eggs , beaten
• 25g butter , melted
• 175ml milk
• 1 tbsp icing sugar

PER SERVING

357 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 7g, fibre 2g, sugar 27g, salt 0.65 g

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