Sweet Pies and Tarts

Pumpkin Pie

Pumpkin pie is autumn at its cosiest: a velvety filling warm with cinnamon, ginger and a hint of clove on a thin, crisp crust. The best purée comes from sweet butternut squash roasted until its edges caramelise. We like it served slightly chilled, when the filling eats like a dense, creamy custard.

Jump to recipe
Pinterest

Pumpkin Pie — the finished dish
Prep
30 min
Cook
1 h 15 min
Rest
3 h 15 min
Total
5 h
Servings
8
Level
Medium
Per serving
390 kcal

Ingredients

For the pastry

For the filling

  • What to use instead

    Replace the cream and milk with 250 ml evaporated milk for a slightly firmer, classic American-style filling.

Makes: 1 pie (23 cm / 9 in), 8 slices

Method

  1. Step 1: Make the pastry

    Mix the flour, sugar and salt and rub in the cold butter to pea-sized crumbs. Add the ice water a spoonful at a time until the dough just holds together, flatten into a disc, wrap and chill for 1 hour.

  2. Step 2: Line the dish

    Roll the dough into a 30 cm (12 in) round, 3 mm thick, and fit it into a 23 cm (9 in) pie dish. Fold the overhang under, crimp the rim, prick the base with a fork and freeze for 15 minutes while you heat the oven to 200 °C (400 °F).

  3. Step 3: Blind bake the crust

    Line the pastry with baking paper, fill with dried beans and bake for 15 minutes. Remove the weights and bake for 5–7 minutes more, until the base looks dry and pale golden. Lower the oven to 170 °C (340 °F).

  4. Step 4: Mix the filling

    Whisk the pumpkin purée with the brown sugar, spices and salt until smooth. Whisk in the eggs one at a time, then the cream and milk — the mixture should be even and pourable, like thick cream.

  5. Step 5: Bake the pie

    Set the warm crust on a baking tray and pour in the filling. Bake at 170 °C for 50–55 minutes, until the edges are set and slightly puffed but a 5 cm (2 in) circle in the middle still jiggles gently.

  6. Step 6: Cool the pie

    Cool the pie on a rack for 2 hours; the centre finishes setting as it cools. Serve at room temperature or chilled.

Tips & variations

  • Tip

    For homemade purée, halve a butternut squash, roast it cut side down at 200 °C (400 °F) for 40–50 minutes until soft, scoop out the flesh and blend. If it looks watery, cook it down in a pan for 5–10 minutes. About 800 g raw squash gives 425 g purée.

  • Tip

    Cracks on top mean the pie is overbaked. Take it out while the centre still wobbles — it will set as it cools.

  • Swap

    Replace the cream and milk with 250 ml evaporated milk for a slightly firmer, classic American-style filling.

  • Storage

    Keep the pie covered in the fridge for up to 3 days. It slices beautifully cold.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 8 servings
Energy390 kcal3,120 kcal
Protein6 g48 g
Fat22 g176 g
Carbohydrates41 g328 g

Approximate values calculated from standard ingredient data.

More sweet pies and tarts

See all
  • Poppy Seed Roll — the finished dish

    Poppy Seed Roll

    Hands-on time: 1 h 50 min plus waiting time: +3 h 10 min Difficulty: Challenging

  • Plum Cake — the finished dish

    Plum Cake

    Hands-on time: 1 h 20 min plus waiting time: +30 min Difficulty: Easy