Pumpkin Pie Recipe

Ever since the start of the year, when I made my 2014 Bucket List, I have wanted to make pumpkin pie. It is one of those recipes that I’ve always wanted to make but never had an opportunity to – I don’t ‘do’ Halloween really so have never carved a pumpkin (something else I need to tick off the Bucket List!) and so I have never had a pumpkin to use for Pumpkin Pie!

Recipe: Pumpkin Pie
Pumpkin Pie

This year though, as soon as I saw pumpkins in the shop I bought one and made Pumpkin Pie! If you carve a pumpkin this year, don’t waste the middle, make a pie instead!

How do you make Pumpkin Pie?

This bake really is so symbolic of autumn and a really great way of using up such a seasonal fruit. It’s a lovely, sweet tart, easy to bake and with a homely, almost savoury feel to it. This is a pie that can be enjoyed at any time of the day and for any reason – it’s a pie that needs no excuses.

This is such a lovely dessert that can be enjoyed by the whole family. But, it can also be enjoyed as part of an afternoon tea spread, a lovely gift for a new neighbour or a donation to a school bake sale. I’m sure that if you decide to make a pie you will find a use for it – and so many people willing to eat a slice!

Do I need to use a fresh pumpkin for Pumpkin Pie?

You don’t need to use fresh pumpkin for this recipe and instead you can use a tin of pumpkin instead and just skip the pumpkin cooking stage of the recipe. Tinned pumpkin takes so much of the work out of making pumpkin bakes and makes it just so easy to have that wonderful pumpkin pie flavour at any time of the year – and a house that smells wonderfully of pumpkin spice.

Here’s our Pumpkin Pie Recipe – happy baking!

Ingredients

  • a 1kg pumpkin peeled, deseeded and cut into chunks
  • 150 g soft brown sugar
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 250 ml milk
  • 3 eggs beaten
  • 2 ready made sweet shortcrust pastry cases. You can make your own but this is one way I like to cheat in the kitchen!

Instructions

  • Pre-heat over to 200C/400F/Gas 6
  • Boil the pumpkin until cooked through, drain well and mash
  • Mix the milk and egg in a bowl
  • Add the rest of the ingredients to the mashed pumpkin and mix well
  • Add the egg/milk mixture and stir until combined
  • Pour into the pastry cases
  • Place in the centre of the oven for 15 minutes and then turn oven down to 180C/350F/Gas 4 and continue to cook for 30-40 minutes until a knife inserted into the middle comes out clean

If you’d like to print or pin the Pumpkin Pie Recipe for later you can do so below. Enjoy!

Pumpkin Pie Recipe

If you carve a pumpkin this year, don’t waste the middle, make pumpkin pie instead!
Course Afternoon Tea, Dessert, Snack
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 pies

Ingredients

  • a 1kg pumpkin peeled, deseeded and cut into chunks
  • 150 g soft brown sugar
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 250 ml milk
  • 3 eggs beaten
  • 2 ready made sweet shortcrust pastry cases. You can make your own but this is one way I like to cheat in the kitchen!

Instructions

  • Pre-heat over to 200C/400F/Gas 6
  • Boil the pumpkin until cooked through, drain well and mash
  • Mix the milk and egg in a bowl
  • Add the rest of the ingredients to the mashed pumpkin and mix well
  • Add the egg/milk mixture and stir until combined
  • Pour into the pastry cases
  • Place in the centre of the oven for 15 minutes and then turn oven down to 180C/350F/Gas 4 and continue to cook for 30-40 minutes until a knife inserted into the middle comes out clean
Recipe: Pumpkin Pie

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  • Pumpkin pie is high on my list this year too! What was it like? They always look delicious, but then I think to myself, “Pumpkin?” “In a pie?” and it seems so wrong, lol. Tell me it’s as good as they say!