Lighter Pumpkin Pie

    This pie is a lot lighter than the average pumpkin pie. Milk is blended with pumpkin puree, spices, eggs and sugar, then baked in a shortcrust pastry case. Enjoy as a dessert with whipped cream.

    39 people made this

    Serves: 16 

    • 1/4 teaspoon ground cloves
    • 3 eggs
    • 1/2 teaspoon salt
    • 500g caster sugar
    • 1 (23cm) shortcrust pastry case

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large bowl, combine milk, pumpkin puree, flour, spices, eggs, salt and sugar. Mix with an electric mixer until smooth. Pour filling into pastry case.
    2. Bake at 240 C / Gas 9 for 10 minutes. Reduce the temperature to 180 C / Gas 4 and bake for an additional 35 minutes. Serve warm or at room temperature.
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