A sweet pumpkin pie on a serving dish with one slice served on a plate

Pumpkin pie

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(68 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


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



    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



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

  • 1 tsp cinnamon



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

  • 2 eggs, beaten



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

  • 25g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 175ml milk



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

  • 1 tbsp icing sugar


  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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Jamie Wimble's picture
Jamie Wimble
28th Jun, 2020
DO NOT MAKE WITH CARVING PUMPKINS! Stupidly made this with jack o lantern pumpkins- it was wet yet burnt. Pastry was good.
hkeen's picture
27th Oct, 2019
This recipe was tasty but it takes quite a bit of effort. Taste wise it’s much like an egg custard tart but it’s a lot less visually appealing. So I’d rather make an egg custard tart. Interesting the comments about tinned pumpkin.....
9th Nov, 2018
I made this and neither me or my husband liked it. It was actually quite horrible. We both are adventurous with our food and open to all flavours. I followed the recipe exactly as it said but can't understand why it didn't taste as I'd imagined (sweet and custardy). Instead it was very savoury and custardy which wasn't pleasant :(
27th Oct, 2018
Absolutely scrummy. I stuck to the recipe and method including pushing the cooked pumpin through a sieve which was a messy affair. I wasn't sure whether the original pumpkin needed to be 750g or after it had been peeled and deseeded. I went for 750g of pumpkin flesh and it worked just fine. This is the first time I've eaten pumpkin pie never mind made it and I was pleasantly suprised. The kids didn't like it. Oh well more for me! I might top it with some pecan nuts next time. There will be a next time as we've just harvested 8 pumpkins from our allotment
Mercedes Bull's picture
Mercedes Bull
24th Oct, 2018
I made this recipe last year and it came out tasting like an Egg Custard Tart?! What did I do wrong?
7th Feb, 2020
try adding more cinnamon or ginger stem and other spices
27th Oct, 2018
I think it is meant to be a bit like that - pumpkin doesn't really taste of anything so all it adds is sweetness and texture. What you are mostly tasting is the spice.
Scott Winfield's picture
Scott Winfield
14th Oct, 2018
i have a question, im doing the recipe where it says " Continue to bake " does that mean 35-40 mins all together or 10 mins + 35-40 mins ... i dont want to burn it thank you :-)
27th Oct, 2018
It means an additional 35 - 40 minutes as well as the initial 10 minutes at the higher temperature.
Claresy40's picture
1st Oct, 2018
Can this be made with an alternative to milk as my daughter is dairy free? Thanks


geekgirl101's picture
29th Oct, 2016
Does the nutrition values include the pastry or just the filling?
i-heart-cooking's picture
27th Oct, 2016
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?
2nd Nov, 2016
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.
Larry Kinney's picture
Larry Kinney
25th Dec, 2018
Add more cinnamon and sugar to hide that woodsy taste.
6th Nov, 2015
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
19th Nov, 2015
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.
14th Oct, 2015
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
20th Sep, 2014
Is the weight of pumpkin in the ingredients once its been chopped or before you start?
Larry Kinney's picture
Larry Kinney
25th Dec, 2018
I am from the USA and I have made this pie dozens of times. There's a few secrets to the perfect pie. Make sure you use a sweet (not savory) tart shell. Use brown sugar instead of white granulated. Always add salt as directed. Replace all spices with cinnamon and use evaporated milk instead of regular milk and butter. Also, if you can lay your hands on canned pumpkin that makes the process easier too. If not, and you use a fresh pumpkin cut it in half. Remove seeds and completely wrap each half individually in aluminum foil. Bake at 350°F (check for what your C° conversion temp is) for about 30 minutes. Remove from oven, unwrap and scoop out the pumpkin from inside the shell. It should scoop out like a melon. Puree in a blender till' smooth and let it set out for a bit to let the moisture evaporate. Then follow the directions with possibly holding back some of evaporated milk when adding the other ingredients. Bake as directed. Check for doneness by gently inserting knife into filling. If knife comes out clean, your pie is done. Using real pumpkin you may have to extend your baking time due to the pumpkins natural moisture content.
Foodfactory's picture
11th Nov, 2018
Use a firm sweet pumpkin rather then the traditional orange pumpkin used for carving. Can purée pumpkin with blender but strain extra water out first with a potato masher.
Maya Ot's picture
Maya Ot
28th Oct, 2018
Get the balance between density of filling and the amount of pastry so that it is even and neither too prevalent.
2nd Nov, 2016
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.
27th Nov, 2015
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
29th Oct, 2015
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!!
1st Mar, 2014
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.
2nd May, 2014
Thanks, Lunza. Much appreciate the heads up. I'll try it the U.S way. Cheers.
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