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.
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.
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!
Never cut a pumpkin before? It’s easier than you think! Here’s how to do it.
See! It’s as easy as pumpkin pie.
Here is what you will need to serve 8-10 people.
For the Roast Pumpkin
For the Shortcrust Pastry Case
For the Pumpkin Pie Filling
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.
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.
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.
Cook for 30 minutes until the pumpkin is nice and tender.
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.
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.)
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.
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!
When your pumpkin pie dough has rested, roll it out between two sheets of cling film to approx 2-3 mm thick.
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.
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.
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.
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.)
Bake for another 10-12 mins until golden.
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.)
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.
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.
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.
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!
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!
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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!
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.
Cool for 10 mins then scoop out the flesh and pulse in a food processor until smooth.
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.)
Bring together to form a ball, flatten, wrap in cling film and chill for 30 mins.
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.
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.
Remove beans and paper and brush all over with beaten egg. Bake for a further 10-12 mins until golden and cooked.
Beat all the filling ingredients together in an electric stand mixer or large bowl with an electric hand whisk until blended.
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.
Bake for 40 mins. (check at 30 mins!) It should be set but wobble a little in the centre.
Cool completely. Top with mini meringue swirls or whipped cream right before serving.
Keep refrigerated and consume within 3-4 days.
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