Pumpkin Pie

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, questions and tips

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Comments (42)

mozzarella-pearl's picture
5

Everyone in my family loves this recipe - I've been making it for 3 years now and have converted a lot of people from 'ooh that sounds a bit...unusual' to asking if I'm making any! So far this year, my husband has eaten 2 whole pies and another 3 have been shared around various friends and family. I've added a tiny bit (1 tbs) of maple syrup this year and topped with crushed walnuts instead of icing sugar - was verrry nice!
Definitely a great recipe.

R knight's picture

Very nice pie my first try and taste, only made as my son wanted to carve a pumpkin and couldn't waste. Getting the pumpkin flesh out slightly challanging.

HeadieSue's picture

I am going to be making the pie this afternoon using fresh pumpkin. I made two pumpkin loaves this morning and have spicy pumpkin soup simmering away. I have enough pumpkin left to make the pie. All from one pumpkin from my local supermarket at a cost of £2. Fresh is always better than canned as we should be promoting seasonal cooking

i-heart-cooking's picture

I'd like to know if I can use a FRESH pumpkin to bake with, a pumpkin of the large type seen carved into as a decoration at Hallowe'en.

Getting hold of Libbys canned puree pumpkin over here in the UK is very difficult & expensive! as it normally ships direct from the USA & the postage is astronomical.

In any case I would like to buy a nice large VFM pumpkin (ASDA supermarket are currently selling the large CARVEABLE-type Hallowe'en pumpkin at just £1) so that I can try out a few pumpkin recipes without breaking the bank! ,-)

Can I use that type of large carveable pumpkin, to cook with? Logic says that this must be possible, as it is after all a foodstuff (of the 'squash' family)!

I'd like to try cooking both a sweet pumpkin recipe (e.g. Pumpkin Pie [bbcgf-print-98803]) & a savoury dish (e.g. Bacon & Pumpkin pasta [bbcgf-print-102751] or Pumpkin & Bacon Soup [bbcgf-print-6081431]). I reckon that if just one type would work with a large carveable pumpkin, then it would be a SAVOURY recipe?! But am I right?

R knight's picture

I made a pumpkin pie yesterday using fresh pumpkin. Just have to boil until tender then I used a hand blender to make into puree.

HeadieSue's picture

see my comment above yours

i-heart-cooking's picture

(BTW: Oops!: accidentally posted my first message twice! Sorry re duplicated posting.)

Thanks for the advice re OK to use a carveable pumpkin.

HeadieSue: do you roast or boil the pumpkin first?

Have finally found a bit of free time, so will be trying out this pumpkin pie recipe this afternoon. Might try out some pumpkin chips/fries, at the same time. Wish me luck! ,-)

i-heart-cooking's picture

I'd like to know if I can use a FRESH pumpkin to bake with, a pumpkin of the large type seen carved into as a decoration at Hallowe'en.

Getting hold of Libbys canned puree pumpkin over here in the UK is very difficult & expensive! as it normally ships direct from the USA & the postage is astronomical.

In any case I would like to buy a nice large VFM pumpkin (ASDA supermarket are currently selling the large CARVEABLE-type Hallowe'en pumpkin at just £1) so that I can try out a few pumpkin recipes without breaking the bank! ,-)

Can I use that type of large carveable pumpkin, to cook with? Logic says that this must be possible, as it is after all a foodstuff (of the 'squash' family)!

I'd like to try cooking both a sweet pumpkin recipe (e.g. Pumpkin Pie [bbcgf-print-98803]) & a savoury dish (e.g. Bacon & Pumpkin pasta [bbcgf-print-102751] or Pumpkin & Bacon Soup [bbcgf-print-6081431]). I reckon that if just one type would work with a large carveable pumpkin, then it would be a SAVOURY recipe?! But am I right?

Cfarr's picture

I have cooked with a carving or field pumpkin this season - both savoury and sweet recipes, I even roasted the seeds (not worth the effort in my opinion!) ALl recipes have been tasty - including the pumpkin and bacon soup.
However I have bought a culinary/pie pumpkin for this recipe as I think for my first attempt I'd like it to go as successfully as possible and then if it's good then I'll try with a field pumpkin to see if there is a noticeable difference - hope that's a little helpful

mairem's picture

Hope you guys soon have Libbys canned puree pumpkin available (or your own brand). You need the right type of pumpkin for this type of pie. Canned puree should not have any other ingredients but pumpkin (sugar variety) and makes a very nice pie. You control the sugar, of course.

Frances Claire's picture
5

Delicious! Sweet, moist and nicely spiced. I took the previous tip and used condensed milk. Will bake again!

nemo05's picture

Made it today, my first ever pumpkin pie. It was DELICIOUS! I used the tip with condensed milk and home made pastry, also uses brown sugar. Excellent!

rosievimes's picture
3.75

Had a go at making this this weekend and was very happy with the result. We made our own short crust pastry, and added some ground ginger into the spice mix. We also saved some of the pumpkin seeds, which we toasted and then caramelised to make Pumpkin Brittle which we then scattered on top. Served with some vanilla ice cream, delish!

Azlanova's picture
5

Made it! Simply delish!

Lulu6's picture

As an 'American' (just across the border in Ontario), this recipe looks pretty close to my mum's and what you can buy in the store here.
I thought I would point out that the people who substituted some pumpkin with squash - that's the way my family makes it. Also, the substitution of condensed milk is correct. It is supposed to be a type of custard pie, so to the person who commented that it was like custard....hurrah! That's what pumpkin pie is supposed to be. The only other contradiction I would make to this recipe is that the pumpkin is supposed to be a 'pie pumpkin', which is a sweeter variety than those sold for pumpkin carving. This might account for a few people commenting that they had to add extra powdered sugar on top (we use whipped cream).
By the way, when I lived in Sussex for many years, Morrison's sold canned pureed pumpkin that worked well and I've heard that Tesco's also sells canned pumpkin now.

bitterbal's picture
1.25

I made this but can't get used to the taste and texture! Not sure if I really liked it....... the texture is too fine for me (like babyfood almost). Sorry!

MummyAbey's picture
5

Absolutely delicious. I don't know why more people don't cook with pumpkin in this country. I bought a pumpkin for £2.50, made spiced pumpkin soup, this pumpkin pie and still have half left. Try in in curry, it's delicious.

I served the pumpkin pie with double cream and a drizzle of maple syrup.

louise_86's picture
5

We tried this recipe last weekend with a few minor adjustments. The main one being that we substituted milk for condensed milk but used the same volume. Like most Brits we had never tried pumpkin pie before so didn't know what to expect! Turns out that this was absolutely delicious, so much so that we made a second one for our parents & also had enough mix left over to make some mini tarts too. We did also used home made pastry which I think adds to the flavour. Will definitely be using this recipe again!

HeatherF1971's picture
5

Made today, but used double cream instead of milk! Looked and tasted fabulous.

1981hoffis's picture

Cooked this for Sunday lunch and it was LOVELY !!!! Never had anything like it dusted my shop brought pastry with icing sugar to sweeten it up buttered flan dish whizzed it all up and it was easy didnt look quite like the picture but tasted amazin My nan thought it was apple crumble if i told her it was pumkin pie she would of said errrr but she loved it lol !!!

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Questions (7)

geekgirl101's picture

Does the nutrition values include the pastry or just the filling?

i-heart-cooking's picture

I'd like to know if I can use a FRESH pumpkin like the large type seen carved into as a decoration at Hallowe'en.

Getting hold of Libbys canned puree pumpkin over here in the UK is very difficult & expensive! as it normally ships direct from the USA & the postage is astronomical.

In any case I would like to buy a nice large VFM pumpkin (ASDA supermarket are currently selling the large CARVEABLE-type Hallowe'en pumpkin at just £1) so that I can try out a few pumpkin recipes without breaking the bank! ,-)

Can I use that type of large carveable pumpkin, to cook with. Logic says that this must be possible, as it is after all a foodstuff (of the 'squash' family)!

I'd like to try cooking both a sweet pumpkin recipe (e.g. Pumpkin Pie [bbcgf-print-98803]) & a savoury dish (e.g. Bacon & Pumpkin pasta [bbcgf-print-102751] or Pumpkin & Bacon Soup [bbcgf-print-6081431]). I reckon that if just one type would work with a large carveable pumpkin, then it would be a SAVOURY recipe?! But am I right?

mozzarella-pearl's picture
5

I've used carving pumpkins before, however some can taste a bit woody or bland as they've been grown specifically for being good hallo'ween lanters etc., so beware anything you make with those types may not taste as good as if you were using 'edible' pumpkins.

mairem's picture

Do you not have Libbys canned puree? It is almost exclusively used here in the US and has no added ingredients. Much simpler than finding the right pumpkin (not all pumpkins are alike) - such as a sugar pumpkin. Most television cooks and homecooks use the canned. It is perfectly fine.

goodfoodteam's picture

Thanks for getting in touch. We can buy 450g cans of pumpkin puree from some online food shops in the UK, so you would need to use just under 1 1/2 cans to allow for the skin and seeds that are removed from the fresh pumpkin in this recipe. The pie was originally featured around halloween, so it was a delicious way of using up the flesh of a pumpkin after carving lanterns. Using canned is a good tip for when fresh pumpkins are out of season, or if wanting to save time.

ActiveLife's picture

Nice recipe, must try it. It is possible to replace butter an suggar like on this banana bread recipe. I like cakes but on a diet must take care on calories.

HeatherF1971's picture
5

Is the weight of pumpkin in the ingredients once its been chopped or before you start?

Tips (5)

mozzarella-pearl's picture
5

Cook the pumpkin in the microwave, in a microwave safe bowl, on full power for 10mins, stir, then microwave in for a further 10mins. I've found boiling it make it a) less flavourful, and b) very liquid-y as the pumpkin takes on a lot of water.

Floetry's picture

I made this with the butternut squash and condensed milk substitutions, utterly delicious! My guests who have tried it before said it was just the right balance of sweet and savory. I also served it creme fraiche which was the perfect counterpoint for me.

Also, I baked in a 30cm tin and it served 12 perfectly.

My tip would be that with squash you don't need to sieve it, I just used a potato masher and it was perfect.

lydia_hazel's picture

If you're a pastry novice (like me!) remember to build your pastry nice and high round the edges. It will shrink more than you realise under blind baking and if it's too low then you won't fit all your pumpkin mixture in! I learned this the hard way!!

lunza's picture

In the U.S., pumpkin pie uses a savory crust, is spiced with cinnamon, cloves and ginger and is often topped with whipped cream before serving. Never meringue, never icing sugar. It's not supposed to be very sweet.

DebNZ's picture

Thanks, Lunza. Much appreciate the heads up. I'll try it the U.S way. Cheers.