I make Pumpkin Pie every year around Halloween time, and I often make two of them! It’s such a special bake to me as it reminds me of this time of year, time with friends and family, and happy memories. One of my favourite things to do is to see people who’ve never tried Pumpkin Pie before taste it and love it! If you’ve not had it before, it’s sweet pie with the texture of a set custard, and it’s packed with spices like cinnamon, nutmeg and ginger. To me, it’s Autumn in a pie!
To make the pastry I started by rubbing the butter into the flour and sugar, then I added milk and brought it together into a dough.
I rolled the pastry out and lined the tin, cutting off any excess.
Then I blind baked the pastry shell.
With the leftover pastry I made some pastry leaves to decorate the Pumpkin Pie.
For the filling I started by whisking the eggs and light brown sugar together. Then I added the cream and pumpkin puree and whisked well.
Finally I added the spices and a little salt. Then I poured it into the pie shell.
I baked the pie until it was a lovely rich orange colour, and the filling was set, it took about 40 minutes.
I let the pie cool fully, then put it in the fridge to chill. You can decorate it with pastry leaves like I made, or add swirls of whipped cream, or leave it plain. It’s good no matter what!
I love this recipe so much and I plan to make it for many years to come and teach it to my children!
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For the pastry
- 230 g Plain flour
- 100 g Butter or baking spread
- 1 tbsp Caster sugar
- 45-50 ml Milk or cold water will work too
For the filling
- 1 can Pumpkin puree
- 150 g Light brown sugar
- 3 Eggs large
- 240 ml Double cream
- 1 1/2 tsp Cinnnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Ground cloves
- Pinch of salt
To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs
Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes
Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5
Roll out the pastry onto a floured surface (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Trim the edges and use a fork to prick the bottom of the pastry
Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes
Take the pastry out of the oven and remove the baking beans and paper
Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully
If you like, make pastry leave with any leftover pastry cuttings, brush them with beaten egg and bake on a lined baking tray for 10 minutes or until golden. Leave to cool
For the pumpkin pie filling, whisk the eggs and sugar together
Add the double cream and pumpkin puree, and whisk in
Then add the spices and salt and whisk again
Pour the filling into the pie crust, it's easier to put the crust in the tin on the oven shelf and pour in from there as it'll stop any spills as you lift it from the work surface to the oven
Bake for 40 minutes, or until the filling is a rich orange colour and only has a slight wobble
Leave to cool fully, then put in the fridge to chill
Serve with whipped cream, store any leftovers in the fridge and eat within 3 days
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