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
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  • 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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13th Oct, 2014
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.
28th Sep, 2014
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
20th Sep, 2014
Made today, but used double cream instead of milk! Looked and tasted fabulous.
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 !!!
3rd Oct, 2013
I steamed the pumpkin. I think this is better than boiling the pumpkin in water
12th Aug, 2013
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!
10th Nov, 2012
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!
31st Oct, 2013
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...
4th Nov, 2012
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.
2nd Nov, 2012
Forgot to rate


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