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!
How to make Pumpkin 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!
Recommended equipment & ingredients*
|9″ tart tin||Mixing bowls||Leaf cutters|
|Pumpkin puree||Rolling pin||Silicone mat|
|Mixed spice||Pumpkin spice|
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I love this recipe so much and I plan to make it for many years to come and teach it to my children!
Where can you buy pumpkin puree in the UK?
I’ve found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys. I have also heard that Waitrose stock it. It’s sometimes available all year round, or sometimes only from September until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I’ve found good deals by buying several cans at once (it lasts over a year usually).
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers.
More pumpkin recipes…
|Easy Pumpkin Traybake||Pumpkin Pie Cheesecake (No Bake)||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|Pumpkin Spiced Baked Donuts||Pumpkin Cupcakes||Gingerbread & Pumpkin Cake Truffles||Pumpkin Loaf Cake|
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
- 285 g Pumpkin puree
- 100 g Light brown sugar
- 2 Eggs large
- 160 ml Double cream
- 1 tsp Cinnnamon
- 1/4 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 leaves 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
If you like this, check out more of my Sweet Tarts & Pies recipes!
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