The very best pumpkin pie

    The very best pumpkin pie

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    About this recipe: This pumpkin pie isn't only delicious, but it's also quick and easy to make. A wonderful shortcrust pastry case is filled with a creamy, lightly spiced pumpkin filling. Enjoy with a dollop of whipped cream.

    Makes: 1 23cm pie

    • 200g caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 375g pumpkin puree
    • 400ml evaporated milk
    • 2 eggs
    • 1 (23cm) unbaked shortcrust pastry case

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 220 C / Gas 7.
    2. Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the pastry case
    3. Bake at 220 C / Gas 7 for 15 minutes then lower oven temperature to 180 C / Gas 4. Continue to bake for about another 40 minutes or until pie is firm.
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