Simply the best pumpkin pie

Simply the best pumpkin pie


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About this recipe: Simply the best pumpkin pie recipe. For best results, serve each slice with a dollop of softly whipped cream. You can substitute nutmeg for the mace, but mace has a slightly different flavour.

IN10CT Sussex, England, UK

Makes: 1 (23cm) pie

  • 1 sheet shortcrust pastry
  • 400g pumpkin puree
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 1 1/4 teaspoons ground ginger
  • 1 pinch ground cloves
  • 165g light brown soft sugar
  • 2 large eggs
  • 125ml evaporated milk
  • 180ml milk, scalded

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Line a deep 23cm pie dish with the shortcrust pastry, fluting the edge. Freeze for 20 minutes.
  2. Preheat the oven to 230 C / Gas 8.
  3. Combine pumpkin, salt, spices and brown sugar until well blended.
  4. Beat eggs together with evaporated milk. Stir egg mixture into pumpkin mixture.
  5. Add scalded milk all at once, stirring just until blended. Pour into chilled pastry case.
  6. Bake for 20 minutes in the preheated oven, then reduce heat to 180 C / Gas 4 and bake a further 30 to 35 minutes. Cool to room temperature before serving.

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