When autumn rolls around, nothing feels quite as festive as a freshly baked pumpkin pie. With its velvety spiced filling and buttery crust, this pie captures the essence of fall in every slice. Whether you are planning a cosy Sunday bake, a seasonal gathering or a festive holiday table, pumpkin pie is a timeless favourite.
Why Pumpkin Pie is an Autumn Essential
- Seasonal Flavours: Pumpkin, cinnamon, nutmeg and cloves are the epitome of fall flavours.
- Simple to Make: Just a pie crust, blended filling and a bit of patience while it bakes.
- Perfect for Sharing: Serve with whipped cream or ice cream for the ultimate autumn treat.
Ingredients (1 Standard 23cm/ 9 inch Pie)
For the Pie Crust (or use store bought):
- 250g plain flour
- 125g cold butter, cubed
- 1 tablespoon sugar
- Pinch of salt
- 3-4 tablespoons cold water
For the Pumpkin Filling:
- 425g pumpkin purée (canned or homemade)
- 2 large eggs + 1 egg yolk
- 150g soft brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of salt
- 240ml evaporated milk (or double cream for a richer version)
How to Make Pumpkin Purée (If Not Using Canned)
- Use a small sugar or pie pumpkin. Cut in half and scoop out the seeds.
- Roast cut-side down at 180°C for 40-50 minutes until tender.
- Scoop out the flesh and blend until smooth.
Tip: Strain through cheesecloth if watery.
Instructions
Step 1: Make the Crust
- Mix flour, sugar and salt. Rub in butter until crumbly.
- Add cold water gradually, mixing until the dough comes together.
- Wrap in clingfilm and chill for 30 minutes.
- Roll out and line a 23cm pie dish. Trim edges.
Step 2: Make the Filling
- In a bowl, whisk together pumpkin purée, eggs, sugar, spices and salt.
- Gradually whisk in evaporated milk (or cream) until smooth.
Step 3: Assemble & Bake
- Preheat the oven to 200°C.
- Pour filling into pie crust.
- Bake at 200°C for 15 minutes, then reduce to 175°C and bake for 40-50 minutes, until filling is set but slightly wobbly in the centre.
- Cool completely before slicing.
Tips for the Perfect Pumpkin Pie
- Blind Bake the Crust: Line with parchment, add baking beans and bake for 15 minutes before adding the filling. This gives the pie extra crispiness.
- Check Doneness: The pie should jiggle slightly in the middle but not be liquid. It will set as it cools.
- Spice Blend Swap: Use 1 1⁄2 teaspoons pumpkin spice if you prefer a shortcut.
- Make Ahead: Pumpkin pie tastes even better the next day – perfect for the holidays.
Serving Suggestions
Serve with freshly whipped cream, a drizzle of caramel sauce, or a dusting of cinnamon. For a rustic touch, garnish with sugared pecans or a sprinkle of pumpkin seeds.
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