Easy peasy pumpkin pie

Easy peasy pumpkin pie


100 people made this

About this recipe: This dessert is quick and easy to make. All of the ingredients are beaten together, poured into a shortcrust pastry case and baked. Enjoy with whipped cream or ice cream.

Carla A.

Serves: 8 

  • 1 egg
  • 150g caster sugar
  • 1 tablespoon plain flour
  • 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 (23cm) unbaked shortcrust pastry case

Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

  1. Preheat oven to 230 C / Gas 8.
  2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the golden syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pastry case.
  3. 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.

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