Creamy Pumpkin Pie

Ingredients

• 1 recipepie crust
• 397 g (14 oz)sweetened condensed milk
• 425 g (15 oz)pumpkin purée
• 3eggs
• 5 ml (1 teaspoon)cornflour
• 15 ml (1 tablespoon)vanilla extract
• 5 ml (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)ground ginger
• 1.25 ml (1/4 teaspoon)ground nutmeg
• 1.25 ml (1/4 teaspoon)salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Roll the pastry

   On a lightly floured surface, roll the crust dough into a round about 33–36 cm (13–14 inches) across.

3. 3

   Line the dish

   Fit the dough into a 23 cm (9-inch) pie dish and trim the edges with a rolling pin.

4. 4

   Add pie weights

   Cover the crust with baking parchment and fill it with pie weights.

5. 5

   Blind bake

   Bake for 30 minutes, then remove the weights and parchment and bake for a further 5 minutes.

6. 6

   Cool the crust

   Take the crust out of the oven and leave it to cool on a wire rack.

7. 7

   Mix the filling

   In a large bowl, whisk the pumpkin purée, eggs, cornflour, spices and salt together with the sweetened condensed milk.

8. 8

   Lower the heat

   Set the oven to 175°C (350°F).

9. 9

   Bake the pie

   Pour the pumpkin mixture into the crust and bake for 55 minutes.

10. 10

    Chill before serving

    Let the pie cool on a wire rack, then refrigerate it for a few hours before slicing and serving.

What is pumpkin pie?

Pumpkin pie is a classic American dessert, especially associated with autumn and holiday meals. Its spiced pumpkin custard is baked in a pastry shell and served in slices.

This version uses sweetened condensed milk for a rich, smooth filling, while blind-baking the crust gives it a head start on crispness before the wet mixture goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 7g protein, 50g carbs, 15g fat.

The pumpkin and crust provide most of the carbohydrates, while the condensed milk contributes much of the sugar and some fat. Eggs add protein, and the crust and condensed milk account for much of the fat. Pair a slice with fresh fruit, or serve it after a meal with vegetables and a protein-rich main.

The crust and its first bake

Blind baking: lining the pastry with parchment and pie weights helps stop it puffing up or slumping. Removing the weights for the final 5 minutes lets the base dry out a little more.

Cooling: let the crust rest on a wire rack after its first bake. Pouring the filling into a very hot crust can make handling awkward.

What goes into the custard

Pumpkin purée: use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and seasoned. The purée provides the pie’s earthy flavour and body.

Condensed milk: this supplies sweetness and a creamy texture in one ingredient. Eggs help the filling set as it bakes.

Spices: cinnamon, ginger and nutmeg bring warmth without overpowering the pumpkin. Whisk thoroughly so the seasoning is spread through the filling.

Bake for a tender set

Temperature change: the crust is blind-baked at 190°C (375°F), then the filled pie goes into the oven at 175°C (350°F). Remember to lower the oven setting before adding the filling.

Doneness: the recipe gives a 55-minute baking time. The centre should still have a slight wobble rather than looking completely firm; it will continue to set as the pie cools.

Cool and chill fully

Cooling: leave the pie on a wire rack so air can circulate around the dish. Cutting it while warm may leave the custard too soft to hold neat slices.

Chilling: refrigerate for a few hours before serving, as directed. This gives the filling time to firm up and makes slicing easier.

Serving ideas

Serve the pie chilled or cool, cut into eight slices. A spoonful of softly whipped cream is a simple accompaniment, while a cup of tea or coffee balances the sweet, spiced filling.

For a fuller dessert plate, add fresh fruit alongside a slice rather than piling extra toppings onto the custard.

Recipe notes & tips

• Roll the pastry on a lightly floured surface to reduce sticking without working in too much extra flour.
• Use enough pie weights to cover the base and support the sides during blind baking.
• Whisk the filling until the spices and cornflour are evenly dispersed.
• Set a timer for the 30-minute blind bake and the additional 5 minutes without weights.
• Leave the pie to cool before refrigerating so it can settle gradually.
• For cleaner slices, use a sharp knife and wipe it between cuts.

Variations

• Add vanilla: whisk the listed vanilla extract into the filling mixture.
• Adjust the spice: use a little less ginger for a gentler flavour.
• Serve with cream: add a small spoonful of whipped cream to each slice.
• Add citrus zest: finely grate a little orange zest into the filling for a fresh note.
• Use a different crust: make the pie with a homemade shortcrust pastry you enjoy.

Common mistakes to avoid

• Skipping the weights: the pastry can puff or slump; line it with parchment and fill it with pie weights.
• Using pumpkin pie filling: it is already sweetened and spiced; choose plain pumpkin purée instead.
• Cutting it warm: the custard may not hold its shape; cool and chill the pie before slicing.
• Forgetting to lower the oven: the filled pie is baked at 175°C (350°F), not the crust’s initial 190°C (375°F).
• Overworking the pastry: it can become tough; roll it only until it reaches the required size.

How to store

Cover and refrigerate the pie for up to 3 days. Serve it chilled, or warm individual slices gently in the oven; avoid overheating, which can soften the custard.

Frequently asked questions