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How To Make Pumpkin Pie

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How To Make Pumpkin Pie
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Pumpkin Pie Recipe. A creamy and filling recipe for traditional pumpkin pie that all the family will love. A popular dish for all the family. Appreciate our Pumpkin Pie recipe. Enlarge Pumpkin Pie Recipe. A creamy and filling recipe for traditional pumpkin pie that all the family will love. A popular dish for all the family. Appreciate our Pumpkin Pie recipe.
Preparation Time:
30 minutes
Cooking Time:
1 hour 20 minutes
Total Time:
1 hour 50 minutes
Oven Temperature:
180° c  -  360° f

Step 1: You will need

  • 850 g pumpkin, chopped
  • 350 ml cream
  • 190 g brown sugar
  • Half tsp salt
  • 3 eggs and 1 egg yolk
  • 1 tsp cinnamon
  • quarter tsp nutmeg
  • quarter tsp allspice
  • the zest of 1 lemon
  • 1 short-crust pastry base, ready made
  • 1 roasting tin
  • 1 spoon
  • 1 fork
  • 1 pie mold
  • 1 jug
  • 1 hand blender
  • aluminium foil
  • parchment paper
  • about 500g of beans to weigh down the crust

Step 2: Preheat the oven

Set the temperature to 180ºC or gas mark 4.

Step 3: Roast the pumpkin

Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).

Step 4: Prepare the pastry base

Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.

Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.

Step 5: Bake the pastry

Place the pie mold in the oven with the pumpkin and bake for 20 minutes.

Step 6: Remove from the oven

When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.

Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.

Step 7: Make the pumpkin puree

Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.

Step 8: Prepare the pie filling

In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.

Step 9: Bake

Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.

Step 10: Remove from the oven

When the pie is fully cooked remove it from the oven and allow it to cool and set.

Step 11: Serve

The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.
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Tips & Comments
  1. mac4life

    oh man, i have to go make this, RIGHT NOW!

  2. icingsugar

    ok recipe but way too" eggy" for my taste, not nice at all, i seem to be the only one saying this, just my opinion :)

  3. tbl2

    i have just finished making the pie it worked with cornflour plus i used ground cloves instead of allspice but guess what it tastes great!!!!!!

  4. tbl2

    just worked it out a friend told me i can use cornflour and water instead

  5. tbl2

    do you have to use cream in the mixture i have a milk allergy is there a substatute i can use

  6. megmo1571

    I've never eaten pumpkin pie before - sounds really nice. Is it worth making a pastry base or buying one? Does it make a lot of difference? Opinions pls!

  7. Donxu

    my family grow pumpkin for 2decates.i like pumpkin pie too.

  8. erindors

    I love pumpkin pie and make several at a time. They freeze well and taste just as good as fresh when thawed. If you live in the U.K try it with clotted cream. Mmmmmmmm

  10. Sweetpea007

    I add the sugar at the same time as I'm baking the pumpkin which gives it a really nice caramelised flavour and I use double cream in the filling.