Pumpkin pie recipe

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

  1. Heat the oven to gas 7, 220°C, fan 200°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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./li>
  6. 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. 

  • Ingredients

  • For the pastry

  • 200g (7oz) plain flour
  • 1 tsp ground cinnamon (optional)
  • 125g (4oz) butter
  • 2 tbsp icing sugar
  • For the filling

  • 180g (6oz) caster sugar
  • 1 1/2 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
  • 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

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