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

Pumpkin pie

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(66 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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31st Oct, 2012
In a panic with a large saucepan of steamed pumpkin flesh, and the pastry case made, my old faithful American cook book for the pie recipe was no where in sight, so I turned to the internet for help, and came across this recipe. Pie turned out great. Sweeter than I have made in the past, but with a lovely scent of the spices. I made it as stated apart from steaming, rather than boiling, which my old recipe instructed. Next time I will tone down the sweetness by using brown sugar as previously mentioned, and I will put in the ginger, that my old recipe included
31st Oct, 2012
Yum, yum, I did this today also with Asda ready made cases :) also used dark and light sugar, used extra cinnamon and ground nutmeg and mixed spice. Additionally I noticed that the Americans used evaporated milk a lot with pumpkin pie so I substituted the milk for evaporate , ohhhh my what a treat :) and with 2 pies have enough for my glass of baileys tonight
31st Oct, 2012
Yum, so much lighter than I expected. I cheated and used two Asda ready made bases 185g each. I used a blender when the sieving was taking too long - and it was still really smooth (no stringy bits). Getting withdrawals already!
31st Oct, 2012
This was fab - we carve a pumpkin every year for halloween but have almost always chucked out the insides. This year I decided to cook with them, and so ended up with a whole jar of spiced roasted seeds and this gigantic, super-tasty pie. This recipe is going in my recipe book, and the contents of my pumpkins won't go in the bin ever again!
30th Oct, 2012
This is the first time I have made pumpkin pie and I am thrilled with the results, even my husband who said he doesnt like it actually tasted it and thought it was great, thats maybe because I put ginger in it too. I only made this because I hollowed out the pumpkins for halloween and didnt want to waste the flesh, but after the success I will be making it more often not just on halloween.
29th Oct, 2012
Hubby literally just made this and despite not blind baking the pastry (he's not a great cook bless him) and his idea of dusty was a rough sprinkle. It was in the words of my two year old "yummy scrummy in my tummy"! I couldn't agree more! Well worth a bake this Halloween!
28th Oct, 2012
24th Oct, 2012
I tried this last night. It was my first time too, I would say this is probably the case for most UK users. After researching other recipes, they all say you do not have to actually sieve the pumpkin - you can just pulse it in a blender - that would've saved me & anybody else who took it literally A LOT of effort!! Also, because I am a relatively new baker, it would've also been helpful to mention that you only need take it out when a knife/cocktail stick inserted into the middle comes out clean - it is really not done at "just set" as stated - it's a bit wobbly/mushy if you take it out at that, and the texture only firms up a bit once refrigerated over night. But otherwise thrilled to have achieved this and you do live and learn, next time I will just stick it in a blender :-)
22nd Oct, 2012
Fabulous success, the whole family enjoyed. I took notes from the comments made and added an extra 1/2 tsp of cinnamon. :) I added an extra touch buy roasting pumpkin seeds and as pie was starting to set, i added them to decorate pie. :)
4th Jul, 2012
Absolutely heavenly dessert! I made my own pastry which also worked well and the only change I made to the recipe was using powdered nutmeg instead of the fresh kind which I didn't have any of. Was my first time making pumpkin pie but I will definitely be coming back to this recipe again!


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