Pumpkin Pie Recipe: Classic, Easy and Spiced

The best pumpkin pie recipe starts with the right pumpkin, either a small, dense eating variety roasted into a thick puree, or a good tin of pumpkin puree, never a big carving pumpkin, which is too watery for a proper set. From there, pumpkin pie is simple: a spiced pumpkin custard baked in a pastry or biscuit case until just set, with a blind-baked base to keep it crisp underneath.

Below are three UK metric recipes: a Classic Pumpkin Pie made from scratch with roasted pumpkin, an Easy Pumpkin Pie using tinned puree for a much quicker bake, and a Spiced Pumpkin Pie with a ginger biscuit base and extra warmth.

What Pumpkin to Use for Pie

Carving pumpkins are bred to be big and hollow, with watery, stringy flesh that makes a thin filling which never quite sets. For pumpkin pie, you want a small, dense eating pumpkin instead.

Our guide to pumpkin varieties for carving and eating explains the difference, and how to pick the perfect pumpkin covers what to look for at the farm gate or greengrocer.

Fresh Pumpkin vs Tinned Puree

If you’re not sure which variety you’ve got, tinned puree is the safer choice for pie. Most tins use a variety called Dickinson, bred for dense, low-moisture flesh that sets into a firm custard.

We’ve written more on why most fresh pumpkin isn’t right for baking pumpkin pie, including how to check your own puree for excess water before baking with it.

Whichever you use, drain or reduce the puree until it’s thick, not runny. A wet puree is the single biggest cause of a pie that never fully sets.

How to Stop a Soggy Bottom

Pumpkin filling is wet enough to soak into raw pastry before it has a chance to cook through, leaving a soggy base. Blind baking the case first solves this.

Blind bake the pastry for 15 minutes with baking beans, then a further 5 minutes without, so the base is pale gold before the filling goes in. Standing the tin on a preheated baking tray also helps crisp the bottom.

Classic Pumpkin Pie

This classic pumpkin pie starts with a real cooking pumpkin, roasted until soft and worked into a thick, dense puree, then baked in a homemade shortcrust case.

Ingredients:

• 250g plain flour
• 125g cold butter, cubed
• Pinch of salt
• 2 to 3 tablespoons cold water
• 1 small dense eating pumpkin, about 1.2kg
• 3 large eggs
• 200g soft light brown sugar
• 250ml double cream
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• Pinch of salt

Method:

1. Preheat the oven to 200C (fan 180C). Halve the pumpkin, scoop out the seeds, and place cut side down on a lined tray. Roast for 45 to 50 minutes until soft.
2. Scoop the flesh from the skin and blend or mash until smooth. Tip into a sieve lined with muslin or a clean tea towel and leave to drain for at least an hour, this removes excess water so the filling sets properly. You should have about 400 to 450g thick puree.
3. Meanwhile, make the pastry: rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the cold water a tablespoon at a time until it comes together. Wrap and chill for 30 minutes.
4. Roll out the pastry and line a 23cm pie or tart tin. Prick the base, chill for 15 minutes, then blind bake at 200C (fan 180C) for 15 minutes with baking beans, then 5 minutes without.
5. Reduce the oven to 160C (fan 140C).
6. Whisk the drained pumpkin puree with the eggs, sugar, cream, spices and salt until smooth.
7. Pour into the pastry case and bake for 45 to 55 minutes, until the edges are set but the centre still has a gentle wobble.
8. Cool completely on a wire rack before slicing, at least 3 hours, as the filling firms up as it cools.

Easy Pumpkin Pie

This easy pumpkin pie skips the roasting and uses tinned pumpkin puree and a shop-bought shortcrust case, so it’s ready for the oven in about 15 minutes.

Ingredients:

• 320g ready-rolled shortcrust pastry
• 425g tin pumpkin puree, not pumpkin pie filling
• 3 large eggs
• 150g soft light brown sugar
• 300ml evaporated milk
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon grated nutmeg
• Pinch of salt

Method:

1. Preheat the oven to 200C (fan 180C). Line a 23cm pie tin with the pastry, prick the base, and blind bake for 15 minutes with baking beans, then 5 minutes without.
2. Reduce the oven to 180C (fan 160C).
3. Whisk the pumpkin puree, eggs, sugar, evaporated milk, spices and salt together until smooth.
4. Pour into the pastry case and bake for 40 to 45 minutes, until set around the edge with a slight wobble in the centre.
5. Cool on a wire rack for at least 2 hours before serving. Chill for a firmer, cleaner slice.

Spiced Pumpkin Pie

For extra warmth, this spiced pumpkin pie swaps the pastry for a crisp ginger biscuit base and adds a spoonful of black treacle and extra spice to the filling.

Ingredients:

• 250g ginger biscuits, crushed
• 100g butter, melted
• 400g tin pumpkin puree
• 3 large eggs
• 100g soft light brown sugar
• 1 tablespoon black treacle
• 200ml double cream
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon mixed spice
• ¼ teaspoon grated nutmeg
• Pinch of salt

Method:

1. Preheat the oven to 160C (fan 140C). Mix the crushed biscuits with the melted butter and press firmly into the base and sides of a 23cm tart tin. Chill for 15 minutes.
2. Bake the biscuit base for 10 minutes, then set aside to cool slightly while you make the filling.
3. Whisk the pumpkin puree, eggs, sugar, treacle, cream, spices and salt together until smooth.
4. Pour into the biscuit case and bake for 35 to 40 minutes, until set around the edge with a slight wobble in the centre.
5. Cool completely, then chill for at least 2 hours before slicing, the biscuit base firms up as it cools.

All three pies are best served just above fridge temperature, so take them out about 30 minutes before slicing. A spoonful of lightly whipped double cream is the classic finish, though a dusting of icing sugar works well too.

Any of these will keep, covered, in the fridge for up to 3 days. You can also freeze a whole cooled pie or individual slices for up to 2 months, then thaw overnight in the fridge before serving.

Once you’ve got pumpkin pie down, there’s more to try. Our pumpkin cheesecake recipes make a rich alternative dessert, and our pumpkin bread recipes are a good way to use up any leftover puree.