Buckets Of Tea

Afternoon Tea, Food, Travel, Interiors & Self Care

  • Facebook
  • Instagram
  • Twitter
  • Home
  • About Me
  • Work With Me
    • Disclosure/Privacy Policy
  • Afternoon Tea
    • England
      • London
      • Birmingham
      • Cheshire
      • Derbyshire
      • Somerset
      • Staffordshire
      • Worcestershire
      • Yorkshire
    • Scotland
      • Edinburgh
      • Perth
      • Stirling
    • Wales
      • Conwy
      • Llandudno
  • Food
  • Travel
    • England
    • Scotland
    • Wales
    • Stately Homes & Castles
  • Interiors

Recipe; Pumpkin Pie

16th November 2023 by Candace 6 Comments

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 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh 1 tsp 2 25g 175ml 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.

Don’t Want To Miss A Thing?

Follow me on social media at Twitter, Facebook and Instagram. Or why not subscribe in the side bar to my blog and get delicious, stress free recipes straight to your inbox every month

You May Also Like:

  • Spreading Positivity Can Be A Professional PathSpreading Positivity Can Be A Professional Path
  • Afternoon Tea Adventures; Browns, Birmingham Afternoon Tea Adventures; Browns, Birmingham 
  • Tea Adventures; Coffee and Tea: Yin and YangTea Adventures; Coffee and Tea: Yin and Yang
  • My Scottish Adventure; Tobermory And StaffaMy Scottish Adventure; Tobermory And Staffa
  • Eight Tips to Help You Have the Best and Most Romantic Marriage ProposalEight Tips to Help You Have the Best and Most Romantic Marriage Proposal
  • Afternoon Tea Adventures; Castle Hotel, ConwyAfternoon Tea Adventures; Castle Hotel, Conwy
Tweet
Pin
Share

Filed Under: Food

« My Scottish Adventure; Puffin Watching
Christmas Food; Honey-Roasted Carrots And Parsnips »

Comments

  1. Lorna says

    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

    Reply
  2. Kayleigh says

    5th September 2017 at 7:05 AM

    Ah I love Pumpkin Pie! So warming!

    Reply
  3. Alex says

    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.

    Reply
  4. Satish says

    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

    Reply
  5. Claire says

    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!

    Reply
  6. Doug says

    13th November 2017 at 2:54 PM

    You’re getting me stoked for thanksgiving!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




CommentLuv badgeShow more posts

Welcome to Buckets Of Tea. I’m Candace, a 40 something tea drinker renovating my forever home, a 125 year old former dairy in North Wales.

Grab a cuppa and take a read of my adventures, passions and dreams; afternoon tea, food, travel, interiors and self care all washed down by buckets of tea.

  • Facebook
  • Instagram
  • Twitter

Search Buckets Of Tea

Buckets Of Tea Club

Join The Buckets Of Tea Club

Thank you! You have successfully joined the Buckets Of Tea club.

Join The Buckets Of Tea Club

As a welcome gift the following printable will be available for you to download:

Chocolate Chip Scone Recipe

As members of the Buckets Of Tea Club will receive 2 monthly newsletters containing blog updates, offers and life hacks that you won’t find on the blog.

Have You Seen?

All content is © 2015-2022 Buckets Of Tea. All rights reserved. Please do not take images or content from this site without written permission.

Copyright © 2023 · Delightful theme by Restored 316

Copyright © 2023 Buckets Of Tea

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok