Perfect pumpkin pie

    55 min

    The classic pumpkin pie. A rich and buttery shortcrust pastry is filled, with a lusciously spiced, pumpkin filling. It is then baked to perfection. Serve with a dollop of sweetened whipped cream.

    215 people made this

    Makes: 1 23cm round pie

    • 1 egg, lightly beaten
    • 1 tablespoon plain flour
    • 150g caster sugar
    • 1/2 teaspoon salt
    • 375g pumpkin puree
    • 350ml evaporated milk
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons golden syrup
    • 1 sheet shortcrust pastry

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 230 C / Gas 8.
    2. Line a 23cm round quiche/pie tin, trimming off the edges to make a neat fit. Set aside
    3. Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt and spices. Stir in the golden syrup and beat well. Stir in the egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pastry case.
    4. Bake at 230 C / Gas 8 for 10 minutes then reduce the oven temperature to 170 C / Gas 3 and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.


    Pumpkin puree can be purchased online.

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    Reviews & ratings
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    Reviews in English (161)


    this was the best pumpkin pie I have ever tasted and all of my friends, even those that thought they didn't like pumpkin pie, loved it  -  21 Nov 2010


    good recipe and good use of spices. please note that you will need to leave the pie out to cool for a while before eating  -  01 Nov 2013


    Very nice! Mine came out super sweet and maybe started a little too liquidy so had to bake little longer, but think this was due to the butternut squash I used instead of pumpkin... but must be said the way it caramelised was delish! Also goes down great when hot, so we ate right out of the oven  -  30 Dec 2016