Pumpkin Pie

Pumpkin Pie

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!

Step by step…


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.

Pumpkin Pie

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

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Pumpkin Pie

I love this recipe so much and I plan to make it for many years to come and teach it to my children!

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!

More pumpkin recipes…

Easy Pumpkin Traybake Pumpkin Scones Pumpkin Cheesecake Chocolate Brownies
Easy Pumpkin Traybake Pumpkin Pie Cheesecake (No Bake) Pumpkin Scones Pumpkin Cheesecake Chocolate Brownies
Pumpkin Spice Baked Donuts Pumpkin Cupcakes
Pumpkin Spiced Baked Donuts Pumpkin Cupcakes Gingerbread & Pumpkin Cake Truffles
Pumpkin Pie
5 from 3 votes

Pumpkin Pie

The perfect pie for Autumn!

Course Dessert
Cuisine American
Keyword Pie
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 12
Author thebakingexplorer


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


  1. 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

  2. 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

  3. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  4. 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

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. 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

  9. For the pumpkin pie filling, whisk the eggs and sugar together

  10. Add the double cream and pumpkin puree, and whisk in

  11. Then add the spices and salt and whisk again

  12. 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

  13. Bake for 40 minutes, or until the filling is a rich orange colour and only has a slight wobble

  14. Leave to cool fully, then put in the fridge to chill

  15. 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!

Pumpkin Pie

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4 comments / Add your comment below

  1. 5 stars
    The colour is stunning and I love your leaves too! This is another recipe that I always intend to make in the autumn but never seem to get around to it. I’ll know where to head for a recipe come October now!

  2. 5 stars
    Love the leaves on this. A true celebration of autumn. I had a go at making pumpkin pie once and I wasn’t impressed with the results, so I’ll have to try this one. It does sound good.

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