Pumpkin Pie

Name: Pumpkin Pie
Total time: 3 h 53 min
Yield: 4 servings
Cuisine: american
Ingredients: 160 g Plain flour; 1 pinch Salt; 75 g Unsalted butter; 30 g Caster sugar; 30 ml Cold water; 425 g pumpkin purée, unsweetened, not pumpkin pie filling; 100 g Light brown sugar; 1 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Ground nutmeg; 0.25 tsp ground cloves; 1 tsp Vanilla extract; 2 piece Egg; 120 ml Double cream; 60 ml Whole milk; 10 g Plain flour, for dusting

3 hr 53 min · 11 min active · makes 4 pieces · ~1.15 kg · Medium

Spiced pumpkin pie with warm cinnamon and nutmeg, made with a buttery crust and creamy custard filling.

See more →

Pumpkin Pie

Spiced pumpkin pie with warm cinnamon and nutmeg, made with a buttery crust and creamy custard filling.

See more →

TOTAL TIME

3 hr 53 min

ACTIVE TIME

11 min

QUANTITY

4 pieces · ~1.15 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/15

Tools0/14

Ingredients

0/15 gathered · 4 servings

170g

1pinch

75g

30g

30ml

unsweetened, not pumpkin pie filling425g

100g

1tsp

0.5tsp

0.25tsp

1tsp

2piece

120ml

60ml

#	Quantity	Notes	State
1	170g	—	—
2	1pinch	—	—
3	75g	—	—
4	30g	—	—
5	30ml	—	—
6	425g	unsweetened, not pumpkin pie filling	—
7	100g	—	—
8	1tsp	—	—
9	0.5tsp	—	—
10	0.25tsp	—	—
11	0.25tsp	—	—
12	1tsp	—	—
13	2piece	—	—
14	120ml	—	—
15	60ml	—	—

Tools

14 items

Serveware

1 item

Procedure

41 steps

1 of 41

Set the oven to 190 °C and allow it to come fully up to temperature before you bake.

190°C

⏱ 10 min

2 of 41

Measure the flour into a large mixing bowl.

Plain flour · 160 g

⏱ 8s

ResultPlain flour

3 of 41

Add a pinch of salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and salt

4 of 41

Add the cold butter, cut into small cubes, to the flour and salt.

Unsalted butter · 75 g

⏱ 8s

ResultPlain flour and salt and unsalted butter

5 of 41

Using your fingertips, rub the butter into the flour, lifting and crumbling it until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

⏱ 2 min

ResultBreadcrumb pastry mixture

6 of 41

Scatter the caster sugar over the breadcrumb mixture.

Caster sugar · 30 g

⏱ 5s

ResultBreadcrumb pastry mixture and caster sugar

7 of 41

Toss the sugar through the crumbs with a fork until evenly distributed.

⏱ 15s

ResultSugared pastry crumbs

8 of 41

Drizzle the ice-cold water over the pastry crumbs a little at a time.

Cold water · 30 ml

⏱ 8s

ResultSugared pastry crumbs and cold water

9 of 41

Stir with a fork, then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.

⏱ 30s

ResultRough pastry dough

10 of 41

Flatten the dough into a disc, wrap it tightly in cling film, and smooth it into an even round.

⏱ 20s

ResultWrapped pastry dough

11 of 41

Place the wrapped dough in the refrigerator to chill.

⏱ 10s

ResultWrapped pastry dough

12 of 41

Leave the dough to rest and firm up in the refrigerator for at least 30 minutes.

⏱ 30 min

ResultChilled pastry dough

13 of 41

Take the dough out of the refrigerator and unwrap it onto a lightly floured surface.

Plain flour · 10 g

⏱ 5s

ResultChilled pastry dough

14 of 41

Roll the chilled dough out on a lightly floured board into a circle about 3 mm thick and large enough to line a 20 cm pie dish with a slight overhang all around.

⏱ 1 min 30s

ResultRolled pastry round

15 of 41

Carefully lift the pastry over the rolling pin and drape it into the pie dish, pressing it gently into the base and sides without stretching, then trim the overhang to about 1 cm and crimp the edge between your fingers.

Rolled pastry round · step 14

⏱ 30s

ResultRaw pastry case

16 of 41

Prick the base all over with a fork to prevent it puffing up during blind baking.

⏱ 20s

ResultDocked pastry case

17 of 41

Press a sheet of baking paper into the pastry case so it covers the base and sides.

⏱ 20s

18 of 41

Fill the paper with baking beans, spreading them into the corners so the sides are supported.

⏱ 15s

ResultWeighted pastry case

19 of 41

Slide the pie dish into the oven to blind bake the pastry case.

⏱ 10s

ResultDocked pastry case and unsalted butter

20 of 41

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C

⏱ 15 min

ResultBlind-baked pastry case

21 of 41

Remove the pie dish from the oven using oven gloves, then lift out the baking paper and beans.

⏱ 15s

ResultBlind-baked pastry case

22 of 41

Return the pie dish to the oven for the base to dry out.

⏱ 10s

ResultBlind-baked pastry case

23 of 41

Bake for a further 5 minutes until the base looks dry and pale golden.

190°C

⏱ 5 min

ResultPar-baked pastry case

24 of 41

Lift the pie dish out of the oven using oven gloves and set it aside to cool slightly while you make the filling.

⏱ 10s

ResultPar-baked pastry case

25 of 41

Spoon the pumpkin purée into a large bowl.

Pumpkin purée · 425 g

⏱ 8s

ResultPumpkin purée

26 of 41

Add the light brown sugar to the pumpkin purée.

Light brown sugar · 100 g

⏱ 5s

ResultPumpkin purée and light brown sugar

27 of 41

Measure the ground cinnamon into the bowl.

Ground cinnamon · 1 tsp

⏱ 5s

ResultPumpkin purée and light brown sugar and ground cinnamon

28 of 41

Add the ground ginger.

Ground ginger · 0.5 tsp

⏱ 5s

ResultPumpkin purée mixture

29 of 41

Add the ground nutmeg.

Ground nutmeg · 0.25 tsp

⏱ 5s

ResultPumpkin purée mixture

30 of 41

Add the ground cloves.

Ground cloves · 0.25 tsp

⏱ 5s

ResultPumpkin purée mixture

31 of 41

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultPumpkin purée mixture

32 of 41

Crack the 2 eggs into the bowl, discarding the shells.

Egg · 2 piece

⏱ 15s

ResultEgg and pumpkin purée mixture

33 of 41

Pour the double cream into the bowl.

Double cream · 120 ml

⏱ 8s

ResultEgg and pumpkin purée mixture

34 of 41

Pour the whole milk into the bowl.

Whole milk · 60 ml

⏱ 8s

ResultEgg and pumpkin purée mixture

35 of 41

Whisk everything together thoroughly until completely smooth, the sugar is dissolved and the spices are evenly distributed throughout the custard.

⏱ 1 min

ResultSmooth pumpkin filling

36 of 41

Pour the smooth pumpkin filling into the par-baked pastry case, letting it settle level.

Smooth pumpkin filling · step 35

⏱ 20s

ResultFilled pumpkin pie

37 of 41

Turn the oven down to 175 °C, then carefully slide the filled pie dish back in.

⏱ 10s

ResultFilled pumpkin pie

38 of 41

Bake for 45 minutes, or until the filling is set at the edges but still has a slight wobble in the very centre when you gently shake the dish.

175°C

⏱ 45 min

ResultBaked pumpkin pie

39 of 41

Using oven gloves, take the pie dish out of the oven and set it on a wire rack.

⏱ 15s

ResultBaked pumpkin pie

40 of 41

Leave the pie to cool completely at room temperature — the filling will firm up fully as it cools, which takes at least 2 hours.

⏱ 2 hr

ResultCooled pumpkin pie

41 of 41

Cut the cooled pie into 4 equal wedges with a clean, confident stroke of the knife.

Into 4 equal portions

⏱ 30s

ResultPumpkin pie slices

Total Time3 hr 53 min

#	Product	Tool	Action
1	—	190°C	Set the oven to 190 °C and allow it to come fully up to temperature before you bake.⏱ 10 min
2	160 g		Measure the flour into a large mixing bowl.⏱ 8sResultPlain flour
3	1 pinch		Add a pinch of salt to the flour.⏱ 5sResultPlain flour and salt
4	75 g		Add the cold butter, cut into small cubes, to the flour and salt.⏱ 8sResultPlain flour and salt and unsalted butter
5	—		Using your fingertips, rub the butter into the flour, lifting and crumbling it until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.⏱ 2 minResultBreadcrumb pastry mixture
6	30 g		Scatter the caster sugar over the breadcrumb mixture.⏱ 5sResultBreadcrumb pastry mixture and caster sugar
7	—		Toss the sugar through the crumbs with a fork until evenly distributed.⏱ 15sResultSugared pastry crumbs
8	30 ml		Drizzle the ice-cold water over the pastry crumbs a little at a time.⏱ 8sResultSugared pastry crumbs and cold water
9	—		Stir with a fork, then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.⏱ 30sResultRough pastry dough
10	—		Flatten the dough into a disc, wrap it tightly in cling film, and smooth it into an even round.⏱ 20sResultWrapped pastry dough
11	—		Place the wrapped dough in the refrigerator to chill.⏱ 10sResultWrapped pastry dough
12	—		Leave the dough to rest and firm up in the refrigerator for at least 30 minutes.⏱ 30 minResultChilled pastry dough
13	10 g		Take the dough out of the refrigerator and unwrap it onto a lightly floured surface.⏱ 5sResultChilled pastry dough
14	—		Roll the chilled dough out on a lightly floured board into a circle about 3 mm thick and large enough to line a 20 cm pie dish with a slight overhang all around.⏱ 1 min 30sResultRolled pastry round
15	Rolled pastry roundstep 14		Carefully lift the pastry over the rolling pin and drape it into the pie dish, pressing it gently into the base and sides without stretching, then trim the overhang to about 1 cm and crimp the edge between your fingers.⏱ 30sResultRaw pastry case
16	—		Prick the base all over with a fork to prevent it puffing up during blind baking.⏱ 20sResultDocked pastry case
17	—		Press a sheet of baking paper into the pastry case so it covers the base and sides.⏱ 20s
18	—		Fill the paper with baking beans, spreading them into the corners so the sides are supported.⏱ 15sResultWeighted pastry case
19	—		Slide the pie dish into the oven to blind bake the pastry case.⏱ 10sResultDocked pastry case and unsalted butter
20	—	190°C	Bake for 15 minutes until the pastry edges are set and just beginning to colour.⏱ 15 minResultBlind-baked pastry case
21	—		Remove the pie dish from the oven using oven gloves, then lift out the baking paper and beans.⏱ 15sResultBlind-baked pastry case
22	—		Return the pie dish to the oven for the base to dry out.⏱ 10sResultBlind-baked pastry case
23	—	190°C	Bake for a further 5 minutes until the base looks dry and pale golden.⏱ 5 minResultPar-baked pastry case
24	—		Lift the pie dish out of the oven using oven gloves and set it aside to cool slightly while you make the filling.⏱ 10sResultPar-baked pastry case
25	425 g		Spoon the pumpkin purée into a large bowl.⏱ 8sResultPumpkin purée
26	100 g		Add the light brown sugar to the pumpkin purée.⏱ 5sResultPumpkin purée and light brown sugar
27	1 tsp		Measure the ground cinnamon into the bowl.⏱ 5sResultPumpkin purée and light brown sugar and ground cinnamon
28	0.5 tsp		Add the ground ginger.⏱ 5sResultPumpkin purée mixture
29	0.25 tsp		Add the ground nutmeg.⏱ 5sResultPumpkin purée mixture
30	0.25 tsp		Add the ground cloves.⏱ 5sResultPumpkin purée mixture
31	1 tsp		Add the vanilla extract.⏱ 5sResultPumpkin purée mixture
32	2 piece		Crack the 2 eggs into the bowl, discarding the shells.⏱ 15sResultEgg and pumpkin purée mixture
33	120 ml		Pour the double cream into the bowl.⏱ 8sResultEgg and pumpkin purée mixture
34	60 ml		Pour the whole milk into the bowl.⏱ 8sResultEgg and pumpkin purée mixture
35	—		Whisk everything together thoroughly until completely smooth, the sugar is dissolved and the spices are evenly distributed throughout the custard.⏱ 1 minResultSmooth pumpkin filling
36	Smooth pumpkin fillingstep 35		Pour the smooth pumpkin filling into the par-baked pastry case, letting it settle level.⏱ 20sResultFilled pumpkin pie
37	—		Turn the oven down to 175 °C, then carefully slide the filled pie dish back in.⏱ 10sResultFilled pumpkin pie
38	—	175°C	Bake for 45 minutes, or until the filling is set at the edges but still has a slight wobble in the very centre when you gently shake the dish.⏱ 45 minResultBaked pumpkin pie
39	—		Using oven gloves, take the pie dish out of the oven and set it on a wire rack.⏱ 15sResultBaked pumpkin pie
40	—		Leave the pie to cool completely at room temperature — the filling will firm up fully as it cools, which takes at least 2 hours.⏱ 2 hrResultCooled pumpkin pie
41	—		Cut the cooled pie into 4 equal wedges with a clean, confident stroke of the knife. → Into 4 equal portions⏱ 30sResultPumpkin pie slices
Total Time			3 hr 53 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift each wedge onto a plate and serve at room temperature or lightly chilled.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	643kcal
	10g
	30g
	17g
	77g
	37g
	3g
	92mg

Ingredients0/15

Tools0/14

Recipe

Pumpkin Pie

Spiced pumpkin pie with warm cinnamon and nutmeg, made with a buttery crust and creamy custard filling.

What you’ll doYou will make a butter pastry, chill it, then roll and blind-bake it in a pie dish. While it cools, you will whisk together pumpkin purée, brown sugar, spices, eggs, cream and milk into a smooth custard. You will pour this into the par-baked case and bake until the edges are set but the centre still trembles slightly. The pie must then cool completely at room temperature for at least two hours before serving.

Serves4

Total3 hr 53 min

LevelMedium

Ingredients

Plain flour170 g
Salt1 pinch
Unsalted butter75 g
Caster sugar30 g
Cold water30 ml
Pumpkin purée, unsweetened, not pumpkin pie filling425 g
Light brown sugar100 g
Ground cinnamon1 tsp
Ground ginger0.5 tsp
Ground nutmeg0.25 tsp
Ground cloves0.25 tsp
Vanilla extract1 tsp
Egg2 piece
Double cream120 ml
Whole milk60 ml

Tools

Pie dishRolling pinLarge mixing bowlOvenChef's knifeLarge bowlCling filmWhiskRefrigeratorBaking paperPlateForkOven gloveChopping board

Method

Set the oven to 190 °C and allow it to come fully up to temperature before you bake.

190°C10 minOven

Measure the flour into a large mixing bowl.

8sLarge mixing bowlPlain flour · 160 g

Add a pinch of salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Add the cold butter, cut into small cubes, to the flour and salt.

8sLarge mixing bowlUnsalted butter · 75 g

Using your fingertips, rub the butter into the flour, lifting and crumbling it until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

2 minLarge mixing bowl

Scatter the caster sugar over the breadcrumb mixture.

5sLarge mixing bowlCaster sugar · 30 g

Toss the sugar through the crumbs with a fork until evenly distributed.

15sLarge mixing bowl, Fork

Drizzle the ice-cold water over the pastry crumbs a little at a time.

8sLarge mixing bowlCold water · 30 ml

Stir with a fork, then press gently with your hands just until the dough comes together into a shaggy ball — do not overwork it.

30sLarge mixing bowl, Fork

Flatten the dough into a disc, wrap it tightly in cling film, and smooth it into an even round.

20sLarge mixing bowl, Cling film

Place the wrapped dough in the refrigerator to chill.

10sLarge mixing bowl, Refrigerator

Leave the dough to rest and firm up in the refrigerator for at least 30 minutes.

30 minLarge mixing bowl

Take the dough out of the refrigerator and unwrap it onto a lightly floured surface.

5sLarge mixing bowl, RefrigeratorPlain flour · 10 g

Roll the chilled dough out on a lightly floured board into a circle about 3 mm thick and large enough to line a 20 cm pie dish with a slight overhang all around.

1 min 30sChopping board, Rolling pin

30sPie dish, Rolling pinRolled pastry round · step 14

Prick the base all over with a fork to prevent it puffing up during blind baking.

20sPie dish, Fork

Press a sheet of baking paper into the pastry case so it covers the base and sides.

20sPie dish, Baking paper

Fill the paper with baking beans, spreading them into the corners so the sides are supported.

15sPie dish

Slide the pie dish into the oven to blind bake the pastry case.

10sPie dish, Oven, Oven glove

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C15 minPie dish, Oven

Remove the pie dish from the oven using oven gloves, then lift out the baking paper and beans.

15sPie dish, Oven, Oven glove

Return the pie dish to the oven for the base to dry out.

10sPie dish, Oven, Oven glove

Bake for a further 5 minutes until the base looks dry and pale golden.

190°C5 minPie dish, Oven

Lift the pie dish out of the oven using oven gloves and set it aside to cool slightly while you make the filling.

10sPie dish, Oven, Oven glove

Spoon the pumpkin purée into a large bowl.

8sLarge bowlPumpkin purée · 425 g

Add the light brown sugar to the pumpkin purée.

5sLarge bowlLight brown sugar · 100 g

Measure the ground cinnamon into the bowl.

5sLarge bowlGround cinnamon · 1 tsp

Add the ground ginger.

5sLarge bowlGround ginger · 0.5 tsp

Add the ground nutmeg.

5sLarge bowlGround nutmeg · 0.25 tsp

Add the ground cloves.

5sLarge bowlGround cloves · 0.25 tsp

Add the vanilla extract.

5sLarge bowlVanilla extract · 1 tsp

Crack the 2 eggs into the bowl, discarding the shells.

15sLarge bowlEgg · 2 piece

Pour the double cream into the bowl.

8sLarge bowlDouble cream · 120 ml

Pour the whole milk into the bowl.

8sLarge bowlWhole milk · 60 ml

Whisk everything together thoroughly until completely smooth, the sugar is dissolved and the spices are evenly distributed throughout the custard.

1 minLarge bowl, Whisk

Pour the smooth pumpkin filling into the par-baked pastry case, letting it settle level.

20sPie dishSmooth pumpkin filling · step 35

Turn the oven down to 175 °C, then carefully slide the filled pie dish back in.

10sPie dish, Oven, Oven glove

Bake for 45 minutes, or until the filling is set at the edges but still has a slight wobble in the very centre when you gently shake the dish.

175°C45 minPie dish, Oven

Using oven gloves, take the pie dish out of the oven and set it on a wire rack.

15sPie dish, Oven, Oven glove

Leave the pie to cool completely at room temperature — the filling will firm up fully as it cools, which takes at least 2 hours.

2 hrPie dish

Cut the cooled pie into 4 equal wedges with a clean, confident stroke of the knife. → Into 4 equal portions

30sChopping board, Chefs knife

Lift each wedge onto a plate and serve at room temperature or lightly chilled.

Result · Pumpkin Pie

20sPlatePumpkin pie slices · step 41

Printed 11 October 2026