Perfect pumpkin pie

    (3)
    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.


    163 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

    Pumpkin puree can be purchased online.

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