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Pumpkin pie recipe

107 ratings

Learn how to make a pumpkin pie with this classic recipe bursting full of flavour, filled with richly spiced golden pumpkin on a delicious shortcrust pastry base. Try serving this traditional American treat with a dollop of fresh, zesty whipped cream. See method

Serves 16
45 mins to prepare, 1 hr and 10 mins to cook
298 calories / serving
Vegetarian

Ingredients

For the pastry

200g plain flour
1 tsp ground cinnamon (optional)
125g butter
2 tbsp icing sugar

For the filling

180g (6oz) caster sugar
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp mixed spice
3 eggs
1 x 425g can solid pack pumpkin or 450g diced pumpkin, cooked and sieved
200ml double cream

For the topping

200ml (1/3pt) double cream
1 orange, zested

Each serving contains

Energy
1240kj
298kcal 15%
Fat
21g 31%
Saturates
13g 63%
Sugars
15g 16%
Salt
0.6g 1%

of the reference intake
Carbohydrate 24.8g Protein 3.2g Fibre 1g

Method

Heat the oven to gas 7, 220°C, fan 200°C.
To make the pastry, mix together the flour and the cinnamon, if using. Rub in the butter and stir in the icing sugar. Add enough water (about 7 tsp) to mix to a stiff dough.
Roll out the pastry until it is large enough to line a 23cm x 23cm x 5cm deep pie dish. Pinch the edge of the pastry. Roll out any trimmings and, using a small cutter, stamp out leaf shapes. Attach to the rim of the pastry using a little water. Chill for 15 minutes.
Line the pastry with foil and fill with baking beans. Bake blind for 8 minutes. Remove the foil and beans and return to the oven for 2-3 minutes.
Reduce the oven temperature to gas 3, 150°C, fan 130°C. To make the filling, put the pumpkin and all other filling ingredients in a bowl and mix well. Pour into the pastry case and bake in the oven for about 1 hour until the filling is set. Remove and leave to cool.
To serve, whisk the cream until thick. Spoon onto the pie and scatter over the orange zest.