Homemade Pumpkin Pie
A buttery, flaky pastry crust filled with a smooth, creamy pumpkin filling and warm autumn spices. The perfect comforting dessert for autumn!
Servings: 1 9-inch pie
Calories:
Ingredients
- 1 unbaked 23 cm (9-inch) pie crust homemade or shop-bought
- 3 large eggs
- 200 g light brown sugar
- 425 g canned pumpkin puree
- 240 ml double/heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- If making the pastry from scratch, prepare my Homemade Pie Crust recipe through to chilling the dough. Use one disc of pastry for each pie.
- On a lightly floured surface, roll the dough out into a 30cm (12-inch) circle. Gently transfer it to a 23 cm (9-inch) pie dish, carefully pressing it into the base and sides without stretching the pastry.
- Tuck the excess dough underneath the edges to create a thicker outer crust. Crimp the edges using your fingers or a fork.
- Place the prepared pie crust in the fridge to chill for at least 30 minutes.
- Preheat the oven to 190°C/170°C Fan/375°F/Gas 5.
- Line the chilled pastry crust loosely with parchment paper and fill almost to the top with baking beans, spreading them evenly across the base and up against the sides.
- Bake for 15–20 minutes, or until the edges of the pastry are just beginning to turn golden brown.
- Carefully remove the parchment paper and baking beans. Prick the base of the pastry all over with a fork, then return to the oven for a further 7–8 minutes.
- In a large mixing bowl, whisk together the eggs and light brown sugar until well combined.
- Add the pumpkin puree, double cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and fully combined.
- Pour the pumpkin filling into the warm, partially baked pie crust. Bake for 15 minutes at 190°C/170°C Fan/375°F/Gas 5.
- Reduce the oven temperature to 180°C/160°C Fan/350°F/Gas 4 and continue baking for a further 40–50 minutes, or until the filling is mostly set with a slight wobble in the centre. The filling will continue to set as it cools.
- If the edges of the pastry begin to brown too quickly during baking, loosely cover them with aluminium foil or a pie crust shield.
- Transfer the pie to a wire rack and leave to cool completely at room temperature for at least 3 hours.
- Once cooled, slice and serve with a generous dollop of whipped cream, if desired.
Notes
Pie crust: My Homemade Pie Crust recipe makes two crusts. Use one crust per pumpkin pie and refrigerate or freeze any unused dough. Alternatively, use an uncooked shop-bought pastry crust.
Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Make ahead: The pie dough can be prepared and stored in the fridge for up to 5 days, or frozen for up to 3 months. Thaw frozen dough overnight in the fridge before using.
Preparing the crust ahead: The pastry crust can be blind baked up to 3 days in advance. Allow it to cool completely, then cover tightly and refrigerate until ready to fill.
Preparing the filling ahead: The pumpkin filling can be made the night before baking. Cover tightly and refrigerate overnight. Give it a gentle whisk before pouring into the prepared crust. There's no need to bring it to room temperature first.
Storage: Store leftover pumpkin pie tightly covered in the fridge for up to 5 days.
Freezing: Pumpkin pie freezes well for up to 3 months. Once completely cooled, wrap the pie tightly in cling film/plastic wrap and place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.