Easy Step by Step Pumpkin Pie Recipe (Video Tutorial Included)

This extremely easy to follow pumpkin pie recipe will become your new Autumn favourite! With a wonderfully flaky shortcrust pastry case and a warming spiced filling, this is a dessert you will be glad crossed over the pond. Just like my popular butterscotch tart recipe, it’s perfect for every type of gathering too! Continue reading for my pumpkin pie top tips, video tutorial and simple step by step picture recipe.

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

Creating a pumpkin pie recipe is something I honestly thought I’d never do. I assumed it was an American thing and that it would never really translate across the Atlantic. Well I was wrong! My only edit is I made this one a little thinner. I personally prefer a closer ratio of pastry to filling instead of loads of filling and not much pastry.

However, this recipe easily makes enough for you to create a thicker one should you choose too.

Can’t be bothered to make pastry? Cheat with ground biscuits exactly like in my white chocolate & lemon tart recipe! Trust me, I have treat/dessert recipes for every mood, time frame and occasion.

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

What Does Pumpkin Pie Taste Like?

The texture is exactly like that of an egg custard tart. As for the flavour? OMG it’s amazing! Imagine, if you will, the smell of Christmas. Sounds crazy I know but stick with me. Imagine all those warming Winter spices swirling around your nose and taste buds… cinnamon, ginger, nutmeg… well it tastes like that. Like Christmas!

And fear not, you can’t taste the pumpkin – only all those beautiful warming spices. One thing I can promise you is that your house will smell incredible when this is baking in your oven!

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

How To Cut A Pumpkin

Never cut a pumpkin before? It’s easier than you think! Here’s how to do it.

  1. Using a sharp knife, slice off the top and bottom of the pumpkin.
  2. If the recipe requires it (this one doesn’t) carefully slice off the skin all the way round.
  3. Slice the pumpkin into quarters.
  4. Scoop out the seeds/membrane using a spoon.
  5. Use as your chosen recipe requires.

See! It’s as easy as pumpkin pie.

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

Tips for Making Pumpkin Pie

  • When making the pumpkin pie pastry dough, make sure the butter is cold! This is really important.
  • Don’t mess with your pastry too much. The less you can touch it the better! Overworked pastry = BAD pastry.
  • When your shortcrust pastry is made, don’t skip resting it in the fridge for 30 mins. Again, this is really important.
  • Roll your pastry out between two sheets of cling film instead of on a floured work surface. The extra flour could upset the balance of ingredients and potentially ruin your pastry.
  • Just before blind baking your pastry case, place it into the freezer for 10 minutes. This will stop the sides from shrinking too much in the oven.
  • Don’t have any baking beans? You can use rice, dried peas, lentils or any other dried pulses you have on hand.
  • When filling your pumpkin pie pastry case, do it on the shelf in the oven to avoid any spillages that can happen if you move/carry it!
  • Check your pumpkin pie at the 30 minute mark. All ovens vary slightly and yours could cook quicker than mine.
  • Allow your pumpkin pie to cool completely before slicing it, it will give you a much neater slice.
  • The quantity of filling this recipe makes would actually be enough to make 2 thin pumpkin pies or 1 thicker pie. If you don’t want to waste the remaining filling – make 2 pastry cases or a taller one.

 

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

How to Make Pumpkin Pie

Here is what you will need to serve 8-10 people.

For the Roast Pumpkin

  • Approx 900g (1 lb 16 oz) Pumpkin (uncut weight)

 

For the Shortcrust Pastry Case

  • 200g (1 + 2/3 Cup) Plain Flour
  • 100g (1/2 Cup) Unsalted Butter, Cold & Cubed
  • Good Pinch of Salt
  • 2 Eggs, Beaten

 

For the Pumpkin Pie Filling

  • Approx 250g (9 oz) Roast Pumpkin, Pureed
  • 130g (1/8 + 1/4 Cup) Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 2 Eggs
  • 150ml (2/3 Cup) Evaporated Milk

 

To Decorate

  • Mini Meringue Swirls or Whipped Cream (Optional)

 

Essential Equipment

  • Roasting Pan
  • Food Processor and/or Mini Chopper
  • 20cm/8″ Loose Bottomed Tart Tin
  • Baking Beans (or similar – see tips above)

 

How to Roast the Pumpkin

First of all, we need to roast the pumpkin (900g |1 lb 16 oz uncut weight) so it’s soft enough to puree. Preheat your oven to 200°C/Fan 190°C and, using a sharp knife, slice off the top and bottom.

a pumpkin on a chopping board with the top and bottom sliced off

As we don’t need to take the skin off in this particular recipe, just chop it into quarters and scoop out the seeds/membrane using a spoon.

a quartered pumpkin on a chopping board

Now we have our quarters, place the pumpkin skin side up into a roasting pan. No need for any oil or anything- just pop them straight in.

pumpkin quarters in a roasting pan

Cook for 30 minutes until the pumpkin is nice and tender.

roasted pumpkin quarters on a roasting pan

Allow to cool for 10 minutes or so then scrape the flesh out. Discard the skins and place the cooked pumpkin flesh into a mini chopper of food processor. Blitz until it becomes a really smooth puree then leave it to one side.

pureed pumpkin in a mini chopper

How to Make Pumpkin Pie Pastry Case

To make the shortcrust pastry case, place the plain flour (200g | 1 + 2/3 Cup), cold cubed butter (100g | 1/2 Cup) and the salt (good pinch) into a food processor. Blitz until it becomes a fine sand like consistency. (Alternatively you can rub the mixture between your forefingers and thumbs until you achieve the same result.)

Mixed flour, butter and salt in a food processor

Crack 1 of the eggs and beat it in a small glass/jug. Then pour it into the processor and pulse very briefly – only until it just starts clumping together to form a dough. If you think it’s a little dry, add a small splash of water and mix briefly again.

Shortcrust pastry in a food processor

Bring the dough together on a piece of cling film, flatten it into a disc, wrap it up and pop it into the fridge for 30 minutes to rest. Now go and make a cuppa and enjoy the break!

shortcrust pastry wrapped in cling film

When your pumpkin pie dough has rested, roll it out between two sheets of cling film to approx 2-3 mm thick.

shortcrust pastry rolled out between sheets of cling film

Now for my awesome pastry hack! Peel off one sheet of cling film then carefully lay the pastry, cling film side UP, over your tart tin. Gently press the pastry into your tin. See how much easier that is with a layer of cling film on top? No more accidental nail stabbings ruining your pastry eh?!

Now take a rolling pin and roll over the top to cut off the excess pastry.

shortcrust pastry lining a tin with the excess hanging over the edge

Next, peel off the cling film and move away the excess pastry. Then poke all over with a fork to prevent it from rising during baking.

A shortcrust pastry lined tart tin with fork pricks all over the base

How to Bake Your Pumpkin Pie Pastry Case

Place your pumpkin pie case into the freezer for 10 minutes while your oven preheats to 180°C/Fan 170°C. When that time is up, scrunch up a piece of baking paper and line your pastry case with it. Top with baking beans (for alternatives to these see my top tips earlier in the post) then bake in the oven for 15 minutes.

baking beans in scrunched up baking paper in a tart tin

Now remove the beans (careful, they’ll be hot!) and the baking paper. Then beat that 2nd egg and brush the whole case with it. (This will give it a nice shine plus form a barrier against the liquid filling.)

partially baked shortcrust pastry case

Bake for another 10-12 mins until golden.

baked golden shortcrust pastry case in a tart tin

How to Make Pumpkin Pie Filling

Place all the filling ingredients into a stand mixer or a large bowl with an electric hand whisk and beat until everything is evenly distributed. (approx 250g | 9 oz pumpkin puree, 130g | 1/8 + 1/4 Cup maple syrup, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 2 eggs and 150ml | 2/3 Cup evaporated milk.)

pumpkin pie filling in a stand mixer

Filling a case with liquid then moving it to the oven can sometimes end in disaster. To avoid this, pour the filling into a jug and place the tart onto a shelf in your preheated oven with the door open. Then pour the filling into the case leaving a little room at the top to prevent any spillage over the edges.

uncooked pumpkin pie on an oven shelf

Close the oven door and bake for approx 40 minutes. Be sure to check it around the 30 minute mark just in case – you’re looking for it to be set but it should still have a slight wobble in the middle.

a baked pumpkin pie on an oven shelf

Allow your pumpkin pie to cool before serving topped with mini meringue swirls (my cheat to make it look great without any effort at all!) or whipped cream.

All that’s left to do is enjoy your pumpkin pie! Make sure you store it in the fridge and consume within 3-4 days.

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

Final Thoughts on Pumpkin Pie

To sum up, I whole heartedly welcome this American delight with wide open arms. It’s absolutely divine, you can’t taste the pumpkin at all and those winter spices are like a giant Autumn dessert hug! Just like my classic treacle tart recipe, there’s literally nothing to dislike about it!

Have you Made This Recipe?

I LOVE it when you share what you’ve made! You can let me know by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!

Loved This Recipe? Pin It!

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds

My Recommendations for this Recipe…

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5 from 1 vote
a slice of pumpkin pie with a meringue swirl on top on a black plate with a fork and pumpkin seeds
Easy Pumpkin Pie Recipe
Prep Time
30 mins
Cook/Cool
2 hrs 20 mins
Total Time
2 hrs 50 mins
 

Like this recipe? Please give it a star rating x

This glorious pumpkin pie tastes like an egg custard tart mixed with Christmas! Filled with wonderful warming spices, this is one I promise you will LOVE!

Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie, Pumpkin Pie Recipe
Author: Emma Mason | Kitchen Mason
Ingredients
For the Roast Pumpkin
  • 900 g Pumpkin (approx uncut weight)
For the Shortcrust Pastry Case
  • 200 g Plain Flour
  • 100 g Unsalted Butter (Cold & Cubed)
  • Pinch Salt
  • 2 Eggs (Beaten)
For the Pumpkin Pie Filling
  • 250 g Roast Pumpkin (Pureed)
  • 130 g Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 2 Eggs
  • 150 ml Evaporated Milk
To Decorate
  • Mini Meringue Swirls or Whipped Cream (Optional)
Essential Equipment
  • 1 Roasting Pan
  • 1 Food Processor
  • 1 20cm/8″ Loose Bottomed Tart Tin
  • Baking Beans
Instructions
How to Roast the Pumpkin
  1. Slice top and bottom off the pumpkin and quarter. Scoop out seeds/membrane and place flesh down/skin up in a roasting tin. Bake at 200°C/Fan 190­°C for 30 mins until soft.

  2. Cool for 10 mins then scoop out the flesh and pulse in a food processor until smooth.

To Make the Pastry
  1. Blitz flour butter and salt in a food processor until sandy. Add beaten egg and blitz again until clumping. (Add a little water if it's still too dry.)

  2. Bring together to form a ball, flatten, wrap in cling film and chill for 30 mins.

  3. Between 2 pieces of cling film, roll pastry out to 2-3mm thick. Remove one layer of cling film then (cling film side up) press the pastry into the tin. Cut off excess by rolling a rolling pin on the top then remove cling film. Prick all over with a fork then freeze for 10 mins.

  4. Preheat/reduce your oven to 180°C/Fan 170°C. Place a scrunched up piece of baking paper into the pastry and top with baking beans. Bake for 15 mins.

  5. Remove beans and paper and brush all over with beaten egg. Bake for a further 10-12 mins until golden and cooked.

How to Make the Filling
  1. Beat all the filling ingredients together in an electric stand mixer or large bowl with an electric hand whisk until blended.

How to Bake Pumpkin Pie
  1. Transfer filling to a jug, place pastry case on a shelf in the oven (still at 180°C/Fan 170°C) and pour in the filling.

  2. Bake for 40 mins. (check at 30 mins!) It should be set but wobble a little in the centre.

  3. Cool completely. Top with mini meringue swirls or whipped cream right before serving.

Recipe Video

Recipe Notes

Keep refrigerated and consume within 3-4 days.

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