Creamy Pumpkin Pie

    3 hours

    This is a deliciously rich no-bake dessert. A shortcrust pastry case is filled with a creamy and lightly spiced pumpkin filling. Serve with additional whipped cream, if desired.

    20 people made this

    Serves: 10 

    • 425g pumpkin puree
    • 250ml single cream
    • 4 tablespoons milk
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 4 tablespoons caster sugar
    • 4 tablespoons cold water
    • 2/3 (11g) sachet powdered gelatine
    • 4 egg yolks
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons Scotch whisky
    • 250ml double cream
    • 1 (23cm) baked shortcrust pastry case

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr20min chilling  ›  Ready in:3hr 

    1. Combine the pumpkin, single cream, milk, ginger, nutmeg, cinnamon, cloves, salt and 4 tablespoons sugar in a liquidiser. Blend until smooth.
    2. Pour the cold water into a small bowl and sprinkle gelatine over to soften.
    3. Combine the egg yolks and the remaining 100g of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whisky and gelatine mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
    4. Use a hand mixer to whip the double cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
    5. Pour mixture into prepared pastry case and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    This is delicious but I wouldn't recommend it for in inexperienced cook. It took a long time to put together and used much more equipment (bowls, mixers, spatulas, sauce pans, etc.) than a less complicated recipe might require. That aside, it's a mighty fine tart. Note: the recipe doesn't specify this, but I used a 9" tart pan with removable rim, about 1.5 inches high. Good thing I did too. A "normal" tart pan would have been too shallow given the quantity of filling.  -  19 Nov 2010  (Review from Allrecipes US | Canada)


    Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!  -  09 Nov 2010  (Review from Allrecipes US | Canada)


    This is a tasty pie. Don't worry about getting the whipped cream completely worked in. Its nice to get a little bit of it in with the pie. Makes a ton of filling. I fill up a deep dish pie shell and still had about a cup of extra filling. I just put it in a bowl. Still yummy. Thanks for the recipe.  -  03 Nov 2009  (Review from Allrecipes US | Canada)