Pumpkin Pie
Pumpkin Pie
5 from 1 vote
Prep: 15 minutes
Cook: 45 minutes
Total Time 1 hour
Servings: 8 slices
Indulge in the essence of autumn with our Pumpkin Pie recipe. Made from scratch, this classic dessert melds rich pumpkin puree with a fragrant blend of spices. Tucked into a buttery, flaky crust, it's the perfect treat for cosy evenings or festive gatherings.

Nutrition: per serving

Calories448kcal
Carbs55g
Fat23g
Saturates14g
Sugars29g
Protein6g
Fibre2g

Ingredients

For the Pie Crust:

  • 250 g Plain Flour
  • 125 g Butter Unsalted, cold, cut into small cubes
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 4-6 tbsp Water Ice cold

For the Pumpkin Filling:

  • 400 g Pumpkin Puree Canned
  • 200 g Sugar
  • 2 Eggs
  • 200 ml Double Cream
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder
  • 1/2 tsp Ginger Powder
  • 1/4 tsp Cloves
  • 1/2 tsp Salt

For Serving (Optional):

  • Whipped Cream
  • Ground Cinnamon For garnish

Instructions

  • In a large mixing bowl, combine the flour, salt, and sugar.
  • Add the cold, cubed butter into the dry ingredients.
  • Use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
  • Gradually add the ice-cold water, one tablespoon at a time, and stir until the dough just comes together.
  • Shape the dough into a flat disc, wrap it in cling film, and place it in the refrigerator for a minimum of 30 minutes.
  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until thoroughly combined.
  • Roll out the chilled pastry on a lightly floured surface to fit a 9-inch (23 cm) pie dish.
  • Carefully transfer the pastry to the pie dish and trim any excess dough hanging over the edge.
  • Pour the prepared pumpkin filling into the pastry crust.
  • Bake in the preheated oven for approximately 45-50 minutes or until the filling is firm and the pastry is golden brown.
  • Take it out of the oven and let the pie cool completely on a wire rack.
  • Once it has cooled, you can refrigerate the pie for a few hours or overnight to allow the flavours to meld.
  • Serve the pumpkin pie chilled or at room temperature.
  • Optionally, garnish with whipped cream and a sprinkle of ground cinnamon before serving.

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