Pumpkin Pie

Pumpkin Pie

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(33 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins Plus chilling

More effort

Serves 8
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal357
  • fat18g
  • saturates7g
  • carbs45g
  • sugars27g
  • fibre2g
  • protein5g
  • salt0.65g
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Ingredients

  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp icing sugar

Method

  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

  2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

  3. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

  4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

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Comments (33)

claire_moss's picture
5

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!

peppermintstripe's picture

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!

abbeydale's picture
5

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.

dollygirl1648's picture
5

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!

liz-ro's picture

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 :-)

heatherwelsh's picture
5

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. :)

alicecoppard's picture
5

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!

lentonlo's picture

used butternut squash for this, tastes just as good.

Martinito's picture
5

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.

joannepd's picture
4

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.

vivaves's picture
5

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!

natalie_1982's picture
4

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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