Easy peasy pumpkin pie

    (105)
    1 hour 50 min

    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.


    102 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (105)

    Reviews in English (73)

    by
    107

    I'm somewhat mixed on this recipe... If you follow the instruction exactly, you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well, it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot, she is painfully truthful on everything!  -  18 Nov 2007  (Review from Allrecipes US | Canada)

    by
    69

    A good basic pumpkin pie. After the initial 10min. at 450, my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested, I just kept checking with the knife until it finally came out clean. I agree with one of the reviewers that says the pie tastes much better the next day, after chilling in the refrigerator for a night. Next time, I will also use more spices than are called for in the original recipe, though that is just personal taste.  -  28 Oct 2005  (Review from Allrecipes US | Canada)

    by
    44

    Excellent, deliciously perfect flavor! Only the cooking time is more like 1 1/2 hours total after reducing the oven temp to 325. Important: do NOT eat this pie warm...it tastes kind of "vegetable-y" straight out of the oven. My (honest) guests all thought the same thing. However, it was AWESOME the day after. Chill it overnight, enjoy it cold with some fresh whipped cream, and you are going to be in pumpkin heaven!  -  27 Nov 2004  (Review from Allrecipes US | Canada)

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