Lighter Pumpkin Pie

    1 hour

    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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    Reviews & ratings
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    Reviews in English (41)


    This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!  -  28 Nov 2006  (Review from Allrecipes US | Canada)


    Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.  -  01 Nov 2006  (Review from Allrecipes US | Canada)