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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27th Oct, 2018
Try using the Oatly barista-style oat milk. It is nice and creamy and works perfectly for custard (using Birds custard powder), so I reckon it would be good here too. If you want to stick to soya, mix equal quantities of soya milk and soya cream, then that would be a suitably creamy subsitute for dairy milk.
20th Oct, 2017
I made this to use up the remains of a halloween pumpkin I'd made curry with. Next time I'll be buying pumpkin for this pie! It's really good... Just like the pumpkin pie I had at Denny's in USA. I used the sweet shortcrust pastry recipe from here. Rather than faffing around with a seive, I stuck the pumpkin in a blender so a quick, easy recipe.
18th Oct, 2017
Make the filling, bake in a Bain Marie and then top with demerara sugar and blow torch it. Then it's gluten free.
12th Oct, 2017
Really delicious. We couldn't really taste the pumpkin - it tasted more like egg custard tart (I guess because of the nutmeg) - but it was still really nice and not sure you're supposed to taste the pumpkin anyway? It has a lovely texture and pretty easy to make! I was a bit skeptical at points because it seemed such a runny mixture but it firmed up nicely but kept a nice natural wobble (not a gelatin-y one). Idid not get the push the pumpkin through the sieve thing! I tried to use a ricer but it wasn't going through the holes (was good for getting rid of excess water though), then tried to mash with a fork but it wasn't mashing it enough so then I used the hand blender to turn it into a puree and that worked much better.
2nd Nov, 2016
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
30th Oct, 2016
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.
30th Oct, 2016
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
27th Oct, 2016
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
30th Oct, 2016
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.
30th Oct, 2016
see my comment above yours


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