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

Pumpkin pie

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(65 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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9th Apr, 2012
used butternut squash for this, tastes just as good.
6th Dec, 2011
I made this last night for dessert and it was absolutely delicious and went down very well with the wife (and myself!). It was so simple and effortless to bake. I followed the recipe with the exception of only using 450g of pumpkin and 240g shortcrust pastry. It was my first attempt at making a pie and was so pleased with how it looked once I took it out from the oven and it smelled really wonderful and fragrant, full of spices. I found that there was enough flavour of the pumpkin coming through and I would definitely bake this again. Can't wait for later to have some more tonight.
30th Oct, 2011
Like everyone else so far this was my first taste of pumpkin pie. I also thought it tasted quite like a spiced egg custard but I did enjoy it despite initial reservations. I had no problem tasting the cinnamon but I did put plenty in with the icing sugar to dust over before serving.
30th Oct, 2011
Just made this (like Natalie I'm a pumpkin pie virgin) and I am really impressed. I added plenty of cinnamon as well as the nutmeg, plus a half teaspoon of ground ginger and a pinch of allspice, and found the result beautifully spicy and warming. The other change I made was to use a mixture of caster sugar, dark and light muscovado sugars, which I think will have lifted the overall flavour a bit. I had a little excess filling which didn't fit in the pastry case and I baked this alongside the pie in a small baking dish. No one could help dipping into this while it was still hot! I have looked at other pumpkin pie recipes which often seem to include double cream so I am pleased with this one which tastes amazing made with milk (and I used skimmed milk), thus saving a few fat-calories. A lovely recipe!
30th Oct, 2011
Have never had or tried pumpkin pie before, I found that this tart although lovely, tasted like baked egg custard. The nutmeg seemed to overpower everything, and I couldn't even taste the cinnamon (or ginger which I also included). Really lovely dish, but either hold back on the nutmeg or add more cinnamon!


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