Pumpkin Pie

Blog post

I love pumpkin pie.  A sweet desert without being over sweet.  I find the pie very easy to make and rather tasty and lovely to eat after a roast.

You will need:

  • 50g/1lb 10oz pumpkin, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

To make the pumpkin pie it is an easy recipe to follow.  This is the pastry recipe I use but you can always ready made shop brought shortcrust pastry if you prefer.

  1. Firstly place the cubed pumpkin in a large saucepan, cover with water and bring to the boil. Place a lid on the saucepan and simmer for  15 mins. Drain pumpkin; let cool.
  2. Heat oven to 180C/160C fan/gas 4.
  3. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin.
  4. Place in the fridge to chill for 15 minutes.
  5. Line the pastry with greeseproof paper and backing beans.  Bake for 15 minutes.
  6. Remove the beans and paper and cook the pastry case for a further 10 mins until the base is a pale golden colour.  Remove from the oven and allow to cool for 5 minutes.
  7. Turn the oven up to 220C/200C fan/gas 7.
  8. Push the cooled pumpkin through a sieve with the back of a spoon into a large bowl.
  9. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk.
  10. Add the cream mixture to the pumpkin purée and stir well until combined.
  11. Pour into the pastry shell and cook for 10 minutes, then reduce the temperature to 180C/160C fan/gas 4.
  12. Continue for a further 35-40 minutes until the filling has just set.
  13. Leave to cool, then remove the pie from the tin.
  14. Mix the remaining cinnamon with the icing sugar and dust over the pie.
  15. Serve chilled with some whipped double cream.


  • Lorna

    4th September 2017 at 6:07 PM

    I’m sure this is amazing with the real pumpkin action. But canned pumpkin (Libby’s) is the way to go. I still claim my American on some things, and pumpkin pie is one of them, ha!
    Lorna recently posted…3 Books, 3 Blogs With An Historian About TownMy Profile

  • Kayleigh

    5th September 2017 at 7:05 AM

    Ah I love Pumpkin Pie! So warming!

  • Alex

    5th September 2017 at 4:53 PM

    This looks delicious. I’ve never tried to make my own before but I think even I could manage to make this easy recipe.

  • Satish

    6th September 2017 at 12:09 PM

    I love pumpkin recipes. Will try this. I love the Pumpkin Sauce with bread toast.
    Thanks for sharing

  • Claire

    4th October 2017 at 3:54 PM

    Autumn food is my favourite – I think I’m going to try making pumpkin pie this weekend from your recipe!

  • Doug

    13th November 2017 at 2:54 PM

    You’re getting me stoked for thanksgiving!!

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