Pumpkin pie recipe

Name: Pumpkin pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g (15.9oz) Fresh pumpkin puree (bought or home-made); 3 Free-range eggs; 100 ml (3.5fl oz) Double cream; 150 g (5.3oz) Light brown sugar; 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.5 tsp Ground star anise; 0.5 tsp Ground allspice; 1 tsp Sea salt; 3 tbsp Maple syrup; 1 tsp Fresh ginger, finely grated (optional); 1 pinch Black pepper (optional); 250 g (8.8oz) Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made

Servings: persons

450 g (15.9oz) Fresh pumpkin puree (bought or home-made)
3 Free-range eggs
100 ml (3.5fl oz) Double cream
150 g (5.3oz) Light brown sugar
1 tsp Ground cinnamon
0.5 tsp Ground ginger
0.5 tsp Ground star anise
0.5 tsp Ground allspice
1 tsp Sea salt
3 tbsp Maple syrup
1 tsp Fresh ginger, finely grated (optional)
1 pinch Black pepper (optional)
250 g (8.8oz) Shortcrust pastry (ready-made sweet shortcrust pastry) or home-made

1
Heat the oven to 180C/350F/gas mark 4.
2
Whisk all the ingredients together, except the fresh ginger, in a large bowl.
3
The pie will be silkier if the pumpkin is as smooth as possible, so pour the filling through a fine strainer (even if you have pushed your puree through one initially).
4
Taste the filling.
5
At this point, you can add a little finely grated fresh ginger, along with a good grinding of black pepper to taste.
6
Roll out the pastry as thinly as possible and press into a 23cm fluted flan tin with a loose base, then trim the edges.
7
Pour the filling into the pastry case and bake in the oven for about 35 minutes, or until the custardy filling is just set while retaining a slight wobble.
8
Cool and serve with lots of Chantilly cream (double cream sweetened with caster sugar and a dash of vanilla extract).

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 450 g (15.9oz) Fresh pumpkin puree (bought or home-made), 3 Free-range eggs, 100 ml (3.5fl oz) Double cream, 150 g (5.3oz) Light brown sugar, and more.

Yes, Pumpkin pie recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!