Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pumpkin pie recipe

206 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.