Pumpkin Pie
Home » COOK » Recipes » Recipes by Ingredient » Pumpkin »I have been making this pumpkin pie using the same recipe for years. It always goes down well at my Halloween parties, and it never feels like Halloween unless I make it!
I used to make it with fresh pumpkin that I had steamed and puréed, but now that I can buy canned pumpkin in the supermarket, I use that instead – the end result is just as good. So please read on for my pumpkin pie recipe, an extra post for Crafty October!
When it comes to the pastry case for the pie, I do cheat and buy a ready-made case. I am useless at pastry making so it makes my life easier! The pie cases I buy are sweet pastry and about 8″ across. I can actually make two pies this size from the recipe.
This pumpkin pie is very sweet, so you only need a little sliver, making the pie go far at a party! It also keeps well for a few days in the fridge and in the past I’ve had no problem freezing it in advance.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
Pumpkin Pie
Ingredients
- 2 x 8″ sweet pastry cases
- 450 g canned pumpkin or cooked fresh pumpkin puréed
- 3 eggs
- 75 g caster sugar
- 75 g soft brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- 2 x 170g cans evaporated milk
- icing sugar to dust optional
Instructions
- Preheat your oven to 170C/Gas 3.
- Put the pumpkin in a bowl and stir in the eggs, sugars, spices and milk until evenly blended.
- Divide the mixture between the two pastry cases and place on a baking tray and put in the oven.
- Bake for 45 minutes until set.
- When cool, dust with icing sugar (optional).
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
@cherry_o Those pumpkins are amazing – very creative! and your pie looks SO delicious! We’ll definitely be trying your recipe :)
— Wilko (@LoveWilko) November 5, 2013
Tony Martin
May 12, 2014 @ 12:03 pm
this is so different to how I thought pumpkin pie would look, am very impressed x
Michelle Ordever
May 12, 2014 @ 12:06 pm
It’s my tried and trusted recipe – been making it the same way for about 20 years! x
Tony Martin
July 27, 2014 @ 4:34 pm
permission to say were you cooking aged 1 :-)
Michelle Ordever
July 28, 2014 @ 3:13 pm
lol… so kind! How I long to be 21 again haha!
Monika
May 1, 2014 @ 11:31 pm
I love pumpkin pie – shame it has high sugar content and it’s a rare treat in our house due to having a diabetic with a sweet tooth:)
Michelle Ordever
May 12, 2014 @ 12:06 pm
Yup – it’s pretty much all sugar! Not one for diabetics sadly – and definitely an annual treat around Halloween!!
Rochelle Lear
January 27, 2014 @ 10:17 pm
I’ll have to try this!
Emily
November 10, 2013 @ 11:12 pm
I love the look of this – so simple and yet beautifully presented. Hard not to want to reach in and grab a bite!
Thanks so much for linking up with #recipeoftheweek – I’ve Pinned this post and there’s a fresh linky live on the blog now. Hope you join in! x