Bursting full of flavour, this classic pumpkin pie recipe is 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.
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.
See more Baking recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.