Pumpkin Pie Recipe

Ingredients

• 1shop-bought or homemade pie crust
• 200 g (1 cup)light brown sugar
• 8 g (1 tablespoon)plain flour
• 1/2 teaspoonsalt
• 1 teaspoonground cinnamon
• 1 teaspoonground ginger
• 1/2 teaspoonground nutmeg
• 1/8 teaspoonground cloves
• 3 largeeggs, at room temperature
• 425 g (1 15-ounce can)pumpkin purée
• 300 ml (1 1/4 cups)evaporated milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C.

2. 2

   Shape the pastry

   Roll the dough into a 30 cm round and carefully transfer it to a pie plate that is 23 cm across and at least 4 cm deep. Ease it into the plate, trim away excess dough and shape the edge. Chill for 15–20 minutes while the oven heats.

3. 3

   Prepare the shell

   Prick the base of the pastry with a fork. Line it with baking parchment or foil, pressing it closely against the base, corners and sides, then add pie weights, dried beans or dry rice.

4. 4

   Blind bake

   Bake the pastry at 204°C for 15 minutes. Take it out, remove the lining and weights, then bake for another 5 minutes. Remove it from the oven and leave it to cool slightly.

5. 5

   Mix the dry ingredients

   Lower the oven temperature to 190°C. In a large bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg and cloves until evenly mixed.

6. 6

   Combine the wet ingredients

   Lightly beat the eggs in a separate bowl. Whisk in the pumpkin purée and evaporated milk until combined.

7. 7

   Finish the filling

   Add the dry mixture to the pumpkin mixture and stir until fully combined.

8. 8

   Bake the pie

   Pour the filling into the partially baked pastry shell. Bake at 190°C for 45–50 minutes, until the centre is nearly set but still has a slight wobble. If the pastry edges are browning too much, cover them with a pie shield or foil.

9. 9

   Cool and chill

   Move the pie to a wire rack and let it cool completely for 2–3 hours. Cover it tightly and refrigerate for several hours or overnight.

What is pumpkin pie?

Pumpkin pie is a classic American dessert, especially associated with autumn and holiday meals. Its smooth custard filling is flavoured with warming spices and baked in a pastry shell.

This version uses canned pumpkin purée and evaporated milk for a straightforward filling, while blind-baking the crust helps it stay firm beneath the custard. Making it ahead also gives the pie time to chill before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 6g protein, 44g carbs, 15g fat.

The pumpkin and sugar provide most of the carbohydrates, while the pastry, eggs and evaporated milk contribute much of the fat and the eggs and milk provide protein. Balance a slice with fresh fruit, or keep the accompanying cream to a small spoonful.

The pastry shell

Chilling: Rest the shaped pastry for 15–20 minutes before it goes into the oven. This helps it hold its shape during the initial bake.

Blind baking: Lining the shell and filling it with weights supports the pastry as it bakes. Removing the weights for the final 5 minutes helps dry the base before the filling is added.

Building the spiced filling

Dry mixture: Whisking the sugar, flour, salt and spices together first distributes the small quantities of seasoning through the filling.

Wet mixture: Beat the eggs lightly, then whisk in the pumpkin and evaporated milk. Combining the wet and dry mixtures at the end gives you one evenly blended filling.

The right texture

Centre: The pie is ready when the middle is nearly set but still moves slightly when the tin is nudged. It will continue to firm as it cools, so avoid waiting for the centre to become completely rigid in the oven.

Edges: Check the pastry as the pie bakes. If the edges are getting too dark before the filling is ready, cover them with foil or a pie shield.

Plan the timing

Oven stages: The crust starts at 204°C, then the oven is lowered to 190°C for the filled pie. Allow for both baking stages, plus the specified cooling time.

Make ahead: The pie needs several hours or overnight in the fridge after cooling. This gives the filling time to become fully chilled and easier to cut.

Serving the pie

Slices: Use a sharp knife and wipe it between cuts for cleaner portions. Serve the pie chilled or let a slice stand briefly at room temperature.

Pairing: A spoonful of lightly whipped cream is a simple accompaniment. For a less rich plate, serve a smaller slice with fresh fruit.

Recipe notes & tips

• Use a pie plate at least 4 cm deep so it can hold the filling.
• Keep the pastry lining pressed into the corners and sides before adding the weights.
• Have the eggs at room temperature so they blend readily into the pumpkin mixture.
• Start checking the pie at 45 minutes, since ovens and pie dishes can vary.
• Let the pie cool completely before covering and refrigerating it.

Variations

• Fresh spices: Grate whole nutmeg immediately before mixing for a freshly ground aroma.
• Extra cinnamon: Add a little more cinnamon while keeping the other spices as listed.
• Cream topping: Serve each slice with a spoonful of lightly whipped cream.
• Pastry edge: Decorate the trimmed pastry edge with a simple crimp before chilling.
• Individual pies: Divide the filling between smaller pastry shells and check them earlier for doneness.

Common mistakes to avoid

• Skipping the chill: Warm pastry can lose its shape; chill the lined shell for the full 15–20 minutes.
• Loose lining: Gaps can let the sides slump; press the parchment or foil snugly into the base and corners.
• Overbaking: A fully firm centre in the oven can become too set; take the pie out while it still wobbles slightly.
• Dark pastry edges: Cover them with a pie shield or foil if they brown too quickly.
• Cutting too soon: The filling needs time to cool and chill; wait several hours or overnight before serving.

How to store

Once completely cool, cover the pie tightly and refrigerate it for up to 3 days. Serve it chilled, or warm individual slices gently in a low oven until just warmed through.

Frequently asked questions