About this recipe: This is a simple, yet delectable pumpkin pie. A shortcrust pastry case is filled with a creamy, well spiced pumpkin filling and then baked to perfection. Serve with a dollop of whipped cream, if desired.
A lovely sweet, well spiced pie. I made my own shells and managed to make two pies with this mix. I also used double cream because that's what I had to hand. I roasted a pumpkin and made my own puree - half a large pumpkin would gave me the 500g the recipie calls for. My oven is a little tempermental so it took more like 70-80 minutes to cook. My other half (the pumpkin pie expert) said it smelt delicious whilst it was cooking and scoffed half a pie once it had cooled. High praise indeed! - 03 Nov 2013
The best ever !!! - 01 Dec 2012
The flavor of this recipe is perfect. This is what pumpkin pie is supposed to taste like! I tried this once with canned pumpkin and again another time with fresh pumpkin, and it turned out terrific both ways! - 23 Nov 2006 (Review from Allrecipes US | Canada)