Super easy pumpkin pie

    1 hour 15 min

    With ready rolled shortcrust pastry and tinned pumpkin puree, there really is no excuse not to bake your own pumpkin pie.

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    Makes: 1 pie

    • 1 (375g) packet ready rolled shortcrust pastry
    • 400g tinned pumpkin puree
    • 400g evaporated milk
    • 2 eggs
    • 1/2 teaspoon ground cinnamon
    • a good pinch of nutmeg
    • 2 pinches ground ginger
    • a good pinch of salt

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 220 C / Gas 8. Butter a 23cm pie tin. Roll out pastry and cut it to fit the tin. Top with greaseproof paper and dry beans to weigh it down.
    2. Bake in preheated oven for 10 minutes.
    3. Remove from oven, remove beans and paper and set to one side. Reduce oven temperature to 180 C / Gas 4.
    4. In a large bowl mix pumpkin with milk, eggs, cinnamon, nutmeg, ginger and salt until smooth. Pour mixture into pastry and bake for until top is set and firm, about 50 minutes. Let cool and serve.

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