Pumpkin Pie

This Pumpkin Pie is the perfect mix of sweet and spice. I use store bought pastry and simple pantry ingredients to make this beauty.

Pumpkin Pie is really popular in America but I’m not sure why it isn’t more widely known. The pumpkin takes on such a lovely flavour when mixed with spices, sugar and evaporated milk. Then it is baked with short crust pastry into a pie. It is often made around Halloween for the festive element, and we love Halloween in our house. Such fun dressing up and having some treats!

What you will need for Pumpkin Pie :

Pumpkin, I used crown pumpkin, you need a lovely eating variety.

Sweet shortcrust pastry

Sugar – Brown and caster sugar

½ tsp salt

Spices – mixed spice, ginger & cinnamon

Eggs

Evaporated milk

plain flour, for dusting

cream to serve – I used cream in a can that made it easy to spray on

How to make Pumpkin Pie:

First we are going to cook the pumpkin by placing it in the Biroix dish, covering with water and bring the water to the boil. Cover with a lid and simmer for 15 minutes or until tender when you test a piece. Once cooked, drain and leave the pumpkin in the colander to cool, this means any excess liquid will come out of the pumpkin.

Next grease a 24 cm loose bottomed tart tin with butter. Don’t use a pie dish like I did as it isn’t easy to get out! A tin with a removeable bottom is far easier.

Take your pastry and roll out on a lightly floured bench and line your tart tin. Now we chill the pastry in the fridge for 15 minutes.

Now line the pastry with baking paper and use pie weights or baking beans, you can also use dried pasta if you dont have any pie weights or baking beans. Bake the pie for 15 mins. Now remove the pie weights/baking beans and baking paper, careful they will be hot. Cook the pie for 10 more minutes, until the base is starting to go pale golden. Take out of the oven and leave to cool slightly. Turn the oven temperature to 200 fan bake.

Take the pumpkin and either blend in a high speed blender or push through a sieve (not as easy as the blender option). Take another bowl and add the brown sugar, caster sugar, salt, mixed spice, ginger and cinnamon and mix with a wooden spoon. Add in the beaten eggs, evaporated milk, mix well, then add all to the pumpkin purée and stir to combine. It will smell delicious now, so lets cook it!

Place the tart shell on a baking tray and pour the filling into the tart tin. I do this so it is easiest to get into the oven.

Cook for 10 mins, then turn the temperature to 170 degrees fan bake.

Bake for a further 35-45 minutes until the filling has set. You can use a skewer to check it is cooked OR just give it a good jiggle and if it is more solid it is cooked. It is cooked when it is no longer runny. Leave to cool, remove from the tart tin. Adorn the pie with whipped cream and sprinkle with a little cinnamon if you like.

If you are looking for more delicious recipes check out my posts for Lemon Curd Meringue Nests and Butter Chicken Pies

Common questions about Pumpkin Pie:

Will I like it if I don’t like pumpkin? Brutally honest, but probably not! It is still quite pumpkin-y. But it is delicious!  

Can I use something else instead of pumpkin? You could try this with Kumara/Sweet Potato. ill I like it if I don’t like pumpkin? 

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I worked with Biroix on this recipe, who make beautiful colourful cast iron Dutch Ovens. They are made from the highest quality cast iron for better heat distribution and retention. The Dutch ovens work with electric/solid, gas, induction, ceramic and halogen.

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