Thanksgiving means several things to the rest of the world. It is a holiday in the USA, you eat Roast Turkey with lots of side dishes and Pumpkin Pie. This pumpkin pie recipe will make you want this through out the year. Don’t forget, you can freeze raw pumpkin and cook the pumpkin, blend it into a puree and then freeze it. The addition of the nutmeg and cinnamon give a slight warmth that takes this pie above others. Served with a few scoups of your favourite ice cream or a serving of heavy cream for the perfect dessert.
The very sight of pumpkin pie, with its golden-orange filling and flaky pastry crust, evokes memories of crisp autumn days, family gatherings, and the gentle warmth of a kitchen filled with sweet, spicy aromas. For many, pumpkin pie isn’t just a dessert; it’s a seasonal ritual, a little piece of nostalgia baked into every slice.
The beauty of pumpkin pie lies in its simplicity. At its heart, it’s all about the pumpkin. Fresh, vibrant pumpkin provides a natural sweetness and a smooth texture that forms the soul of this dessert. Once cooked until tender and puréed, the pumpkin becomes a velvety base ready to soak up warm spices and the richness of eggs and butter. The purée is delicate yet comforting, carrying the subtle tang of milk and the natural sugars of the pumpkin itself.
No pumpkin pie feels complete without its spices. Cinnamon and nutmeg are traditional partners, their warm notes evoking cosy autumn evenings and the soft crunch of fallen leaves underfoot. The nutmeg adds a gentle earthy depth, while cinnamon gives a sweet, aromatic lift. Together, these spices transform a humble vegetable purée into something truly indulgent. A final dusting of icing sugar mixed with the remaining cinnamon adds a gentle sweetness and a hint of festive cheer, making the pie as beautiful to look at as it is to eat.
Then there’s the pastry, the often overlooked hero of any good pie. A sweet shortcrust pastry provides a crisp, buttery contrast to the smooth filling. Rolling it out and lining a tart tin creates a golden, slightly crumbly base that holds the pumpkin mixture perfectly. Baking it blind first ensures that the bottom stays light and biscuity, while the edges turn a delicate golden brown. The smell of butter and sugar mingling as it bakes is enough to make anyone impatient for that first slice.
The process of making pumpkin pie is as rewarding as eating it. Simmering the pumpkin, rolling the pastry, and carefully combining the filling ingredients requires patience, but the results are worth it. When you pour the spiced purée into the baked shell and watch it set in the oven, you’re witnessing a transformation. The kitchen fills with a warm, inviting scent that promises a sweet, comforting reward. By the time the pie is dusted with cinnamon sugar and left to chill, the anticipation builds. Each slice is a perfect balance of smooth, sweet, and subtly spiced, with the pastry providing the ideal texture contrast.
Serving pumpkin pie is an experience in itself. Chilled slightly, it allows the flavours to settle and meld beautifully. Whether enjoyed at a festive gathering or as a quiet treat on a cool evening, every bite is a reminder of the joy that simple ingredients, handled with care, can bring. Also it’s a dessert that celebrates the season, the senses, and the simple pleasure of sharing good food.
Pumpkin pie is more than a dish—it’s a celebration of autumn, warmth, and home. Its comforting flavours and inviting aroma make it a timeless favourite, and every slice is a little piece of happiness waiting to be shared.
Pumpkin Pie
Ingredients
- 750 g pumpkin see note
- 350 g sweet shortcrust pastry
- 140 g caster sugar
- 25 g butter
- 175 ml milk
- 2 large eggs free range
- 1/2 tsp Salt
- 1/2 tsp nutmeg grated
- 1 tsp cinnamon
- 1 tbsp icing sugar
- Plain Flour for dusting
Instructions
- Place the pumpkin in a large saucepan, cover with water and bring to the boil.750 g pumpkin
- Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins.350 g sweet shortcrust pastry, Plain Flour
- Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity.
- Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl.
- In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.140 g caster sugar, 25 g butter, 175 ml milk, 2 large eggs, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp Salt
- Pour into the pastry shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.
- Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin.
- Mix the remaining cinnamon with the icing sugar and dust over the pie.1 tbsp icing sugar
- Serve chilled and enjoy.
44 comments
Soft and so sweet. My favourite dessert.
A great centrepiece dessert for gatherings.
Well balanced flavours from start to finish.
Rich and comforting with a perfectly smooth pumpkin filling.
Not too sweet, which lets the spices stand out.
Tastes homemade in the best possible way.
Feels like a proper homemade treat.
The texture is creamy and consistent throughout.
Warm, cosy flavours that make you want another slice.
The filling is smooth and evenly spiced.
The filling sets beautifully and slices cleanly.
The nutmeg adds depth without overpowering the pie.
A simple dessert that is very satisfying.
Feels indulgent without being overly rich.
Perfectly spiced without being too heavy.
Each bite feels comforting and familiar.
The pastry and filling work beautifully together.
Warm cinnamon and nutmeg flavours really shine through.
Smooth, rich, and full of autumn warmth.
Nicely baked with no soggy pastry.
Light yet satisfying, ideal after a big meal.
Comforting flavours that feel very seasonal.
Rich flavour without feeling too heavy.
A nostalgic dessert that delivers on flavour.
A lovely balance of sweetness and spice in every bite.
A dessert that works well chilled or at room temperature.
The pumpkin flavour is natural and not overpowering.
A reliable crowd pleaser.
Creamy texture with just the right amount of spice.
The cinnamon topping adds a nice finishing touch.
A great example of a traditional pumpkin pie.
The balance between pumpkin and spice is spot on.
Smooth texture and gentle sweetness make this very moreish.
Subtle sweetness makes it easy to enjoy a full slice.
Classic flavours that never go out of style.
The aroma alone is enough to tempt anyone.
Lovely contrast between creamy filling and crisp pastry.
Perfect for autumn and winter occasions.
A timeless dessert that always delivers.
Comfort food at its finest.
A classic dessert done really well.
The pastry is crisp and buttery, just as it should be.
The pumpkin filling tastes fresh and well prepared.
The pastry holds its shape nicely and tastes fantastic.