Mum's pumpkin pie

    1 hour 30 min

    This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices.

    299 people made this

    Serves: 8 

    • 1 recipe pastry for a 23cm single crust pie
    • 3 eggs
    • 1 egg yolk
    • 100g caster sugar
    • 100g brown soft sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 350ml milk
    • 125ml whipping cream
    • 500g pumpkin, cooked and pureed

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 220 C / Gas 7.
    2. In a large bowl, combine eggs, egg yolk and sugars. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into prepared pastry case.
    3. Bake for 10 minutes in preheated oven. Reduce heat to 180 C / Gas 4, and bake for an additional 40 to 45 minutes, or until filling is set.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
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    Reviews in English (270)


    This recipe makes a really great pumpkin pie! I made it for Thanksgiving (still celebrate it even though I live in the UK now!) and it is exactly what I wanted. I had lots of filling leftover so made 2. I used pureed pumpkin that I made from Halloween pumpkins and had in the freezer. For the crust, I used the recipe on for Miracle Baking Powder Pie Crust and used butter instead of shortening. Served with some squirty cream and it was just gorgeous!  -  22 Nov 2012


    I rated this 5 stars because my husband said it was the best pumpkin pie he's ever had. I reduced the milk to 1 cup, and also made my own pumpkin puree - not hard, ladies! Get a pie pumpkin, remove the seeds, cut it up into 6 or 8 chunks, place it in a pan with 1/2" of water, cover with foil and bake at 375 degress for about an hour, or until a knife slides easily into the flesh. Let cool, and scrape the pumpkin away from the rind. Mash it up as best you can, then take other's advice and put the puree into a colander and let it drip into a bowl (cover the whole thing with plastic wrap and set it in the frig overnight). This should help avoid having such a watery pie like many have encountered. Also, once I combined the pie filling ingredients, I ran it all through my blender to smooth it out. The end result was an incredibly silky texture... This is not a dense, orange pie like you get from a can. Much lighter in color and more delicate. (A little more spice probably wouldn't hurt.) Consider decreasing your oven temp by 15 degrees & baking a little longer till the center sets up. Your crust will thank you.  -  17 Nov 2005  (Review from Allrecipes US | Canada)


    I made this recipe for my in-laws, My father in law is an old fashion pie lover. His Mother used to make the best pies (so I have been told)! Well No one has ever been able to recreate that twinkle in his eye like his mom used to get when he hate her pies, Until now! He loved it so much that he requested I make more so he can take them home and keep them in the freezer so he can have a taste whenever he wants! He said it was just like how mom used to make, with tears in his eyes!! VERY WELL DONE RECIPE!!!! VERY MUCH ENJOYED, will use again!  -  06 Oct 2006  (Review from Allrecipes US | Canada)