Pumpkin Pie

Pumpkin Pie

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(36 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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 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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Frances Claire
31st Oct, 2015
5.05
Delicious! Sweet, moist and nicely spiced. I took the previous tip and used condensed milk. Will bake again!
nemo05
17th Oct, 2015
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
rosievimes
12th Oct, 2015
3.8
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
Azlanova
7th Oct, 2015
5.05
Made it! Simply delish!
Lulu6
10th Jan, 2015
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
1st Nov, 2014
1.3
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
13th Oct, 2014
5.05
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
28th Sep, 2014
5.05
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
HeatherF1971
20th Sep, 2014
5.05
Made today, but used double cream instead of milk! Looked and tasted fabulous.
1981hoffis
16th Oct, 2013
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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