Pumpkin Pie Recipe

Pumpkin pie recipe bursting with festive Autumn flavors. Enjoy the famous Pumpkin pie dessert that's popular every Thanksgiving.

Pumpkin Pie slice on a plate with cream topping
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Pumpkin season is here at last! This pumpkin based dessert is a festive family favorite to enjoy each Autumn. It tastes absolutely delicious and so simple to make too. This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Once you've tried this recipe you'll see why this pumpkin pie recipe is such a popular dessert. 

Making pumpkin pie from scratch

You'll love making pumpkin pie from scratch, but this time I cheated a little and bought ready made pie crust or shortcrust pastry. In my defense I made everything else from scratch. If you want to make your shortcrust pastry from scratch, this is my tried and tested pie pastry recipe.

Shortcrust Pastry Recipe

300g of plain flour plus a little extra for rolling out the pastry

¼ of teaspoon salt

2 tablespoons of caster sugar

150g unsalted butter (chilled)

1 large egg yolk

3-4 tablespoons of iced water

To make the pumpkin pie pastry you’ll need to cut the chilled butter into small cubes, then grab yourself a large mixing bowl and sift the flour. Next add in your butter cubes and using the tips of your fingers rub the flour and butter together until you create a crumbly texture, which almost feels like bread crumbs. Now add in the salt and 2 tablespoons of caster sugar and give it a quick stir.

Make a well in the center of the crumbled mixture and add in the yolk of one egg and add your water. Using a spatula work the wet ingredients into the dry ingredients and keep mixing until it forms a soft dough.

Knead the dough a couple of times and flatten into a disc shape. Cover your pastry with clingfilm and chill for about an hour in the refrigerator.

After the pastry dough has been chilled, get it out and set it to one side to bring it back down to almost room temperature again. Once the pastry is ready you can start rolling it out and add it into your pie dish.  

Pumpkin season is here at last! This pumpkin based dessert is a festive family favorite to enjoy each Autumn. It tastes absolutely delicious and so simple to make too. This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Once you've tried this recipe you'll see why this pumpkin pie recipe is such a popular dessert. 

Making pumpkin pie from scratch

You'll love making pumpkin pie from scratch, but this time I cheated a little and bought ready made pie crust or shortcrust pastry. In my defense I made everything else from scratch. If you want to make your shortcrust pastry from scratch, this is my tried and tested pie pastry recipe.

Shortcrust Pastry Recipe

300g of plain flour plus a little extra for rolling out the pastry

¼ of teaspoon salt

2 tablespoons of caster sugar

150g unsalted butter (chilled)

1 large egg yolk

3-4 tablespoons of iced water

To make the pumpkin pie pastry you’ll need to cut the chilled butter into small cubes, then grab yourself a large mixing bowl and sift the flour. Next add in your butter cubes and using the tips of your fingers rub the flour and butter together until you create a crumbly texture, which almost feels like bread crumbs. Now add in the salt and 2 tablespoons of caster sugar and give it a quick stir.

Make a well in the center of the crumbled mixture and add in the yolk of one egg and add your water. Using a spatula work the wet ingredients into the dry ingredients and keep mixing until it forms a soft dough.

Knead the dough a couple of times and flatten into a disc shape. Cover your pastry with clingfilm and chill for about an hour in the refrigerator.

After the pastry dough has been chilled, get it out and set it to one side to bring it back down to almost room temperature again. Once the pastry is ready you can start rolling it out and add it into your pie dish.  

Pumpkin Pie slice on a plate with cream topping and a fork

Pumpkin Pie

Jennifer Katie
This pumpkin pie recipe is bursting with the taste of Autumn flavors, its smooth, rich and tastes luscious. Pumpkin pie is a famous autumn dessert and we make it every year.
5 from 8 votes
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 255 kcal

Equipment

Ingredients
  

Instructions
 

  • First thing to do befor making the pumpkin pie is to preheat your oven to 220°c or 425°f, then grease and line a 9 inch pie dish and set it to one side.
    Preheat oven 220 degrees
  • On a clean surface, dust lightly with a little flour and roll out your pie crust pastry using a rolling pin into a 14-inch round shape.
    320 g Ready made Pie Crust pastry
  • Place the rolled-out pastry into your pie dish, pressing down lightly on the sides ensuring the dish is covered properly. Cut around the edge of the pie dish removing the left-over pastry.
  • I always cut out little leaves from the left-over shortcrust pastry and add them to a lined baking sheet to go around the edge of my pumpkin pie after its cooked.
  • Brush each leaf with a little milk using a pastry brush.
    3 tablespoons Milk
  • Grab yourself a large mixing bowl and put all your pie ingredients in (but not the milk as its just for the leaves).
    425 g Pumpkin puree, 397 g Condensed milk, 2 Large Eggs, 1 1/3 teaspoons Pumpkin spice, ½ teaspoon Salt
  • Whisk together really well, the mixture needs to be very smooth (no lumps).
  • Pour your pumpkin pie mixture into your pie dish and bake for 15 minutes.
  • After 15 minutes, reduce the heat of the oven to 175°c or 350°f and continue baking for 30-40 minutes.
  • After 30 minutes check to see if the pie is cooked by poking the center of the pie with a cocktail stick or skewer, if the stick comes out clean it is done, if there is a little mixture stuck to it pop it back in the oven for a few more minutes.
  • The pie crust leaves only take about 15 minutes at 175°c or 350°f, I always pop these in the oven after the pie has finished cooking.
    Preheat oven 175 degrees
  • When the leaves have baked and cooled, garnish your pumpkin pie anyway you like and serve.
    Pumpkin Pie slice on a plate with cream topping and a fork

Notes

Tips & Tricks
Remember to top of your slice of pumpkin pie with a little dollop of fresh cream when serving.

Nutrition

Sodium: 263mgCalcium: 119mgVitamin C: 2mgVitamin A: 5652IUSugar: 19gFiber: 2gPotassium: 240mgCholesterol: 43mgCalories: 255kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 11gProtein: 6gCarbohydrates: 34gIron: 1mg
Keyword autumn, autumn dessert, beautiful food, pumpkin, pumpkin pie, pumpkin pie spice, pumpkin recipe
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If your looking for more ways to use your pumpkins during the festive pumpkin season check out some of Love Food Feed's popular pumpkin recipes. This pumpkin pie peanut butter is so delicious and these roasted pumpkin seeds are the perfect Autumn snack. 


Pumpkin Pasta in a bowl with Parmesan cheese and rocket

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