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

Pumpkin pie

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(55 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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sldavis85
12th Oct, 2017
5.05
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.
mozzarella-pearl
2nd Nov, 2016
5.05
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.
HeadieSue
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
i-heart-cooking
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.
HeadieSue
30th Oct, 2016
see my comment above yours
i-heart-cooking's picture
i-heart-cooking
12th Nov, 2016
(BTW: Oops!: accidentally posted my first message twice! Sorry re duplicated posting.) Thanks for the advice re OK to use a carveable pumpkin. HeadieSue: do you roast or boil the pumpkin first? Have finally found a bit of free time, so will be trying out this pumpkin pie recipe this afternoon. Might try out some pumpkin chips/fries, at the same time. Wish me luck! ,-)
i-heart-cooking's picture
i-heart-cooking
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?
Cfarr
30th Oct, 2016
I have cooked with a carving or field pumpkin this season - both savoury and sweet recipes, I even roasted the seeds (not worth the effort in my opinion!) ALl recipes have been tasty - including the pumpkin and bacon soup. However I have bought a culinary/pie pumpkin for this recipe as I think for my first attempt I'd like it to go as successfully as possible and then if it's good then I'll try with a field pumpkin to see if there is a noticeable difference - hope that's a little helpful

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