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Pumpkin Pie

Pumpkin Pie

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(33 ratings)

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

Moderately easy

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

    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

    sin-ah-mun

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

  • 2 eggs, beaten

    Egg

    egg

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

  • 25g butter, melted

    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

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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 (33)

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 !!!

Yogini2013's picture

I steamed the pumpkin. I think this is better than boiling the pumpkin in water

ninapuss's picture
4

I made my own pastry (there's nothing ready made or frozen where we live) but it's something I'm quite good at. It also gave me an excuse to crank up the air conditioning and escape the 38 degrees of summer and 98% humidity.
I had to use a ceramic tart dish, pricking the pastry base liberally as we don't have baking beans... the things one takes for granted in the West!
I steam quarter pumpkins regularly, in the Japanese style, but when my partner's Aunt sent us a whole one, I decided I'd have to use it as soon as possible. We hate cinnamon so I used a tablespoon of pulped ginger and slightly less than the stated quantity of nutmeg.
For the liquid content, I used a combination of milk, fresh cream and strong ocha (green tea) and substituted fine, soft brown sugar.
The suggested cooking time seemed to be about right and the result was pretty damn oishii! Served it warm with New Zealand Hokey Pokey ice cream. Fantastic!

howler1978's picture
5

Made this 3 times recently. First time with squash then twice with pumpkin. I find it best to pour the mix on top of the pumpkin in the blender then blitz it.

I'm really having problems with pastry though! This time it got stuck to the sides of the loose bottomed tart tin. Are you meant to butter the tin? Also I've looked at techniques for putting the pastry in the tin, but it always breaks around the edges as soon as any pastry touches the edge of the tin it breaks off rather than resting on there while I unroll the rest off the rolling pin.

The first time I used bought shortcrust pastry, 2nd time I made my own with a bit or caster sugar. Latest effort I put two table spoons of icing sugar instead of caster sugar

Sprinkling with the icing sugar seems pointless because it just disappears and gets absorbed rather than looking like the picture!

misslydia93's picture

I'd never had 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...

sarah_brown's picture
5

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.

oxana78's picture
5

Forgot to rate

oxana78's picture
5

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.

buttons_60's picture
5

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

feegee's picture

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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Questions (4)

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 (4)

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.

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