Pumpkin pie recipe

Name: Pumpkin pie
Total time: 80 min
Yield: 8 servings
Cuisine: British
Ingredients: 225 g plain flour; 115 g unsalted butter; 25 g caster sugar; 3 tbsp cold water; 425 g pumpkin puree; 2 eggs; 150 ml double cream; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1 tsp vanilla extract; 1 pinch salt

A classic spiced pumpkin pie with a buttery shortcrust base and smooth custard-style filling.

80 min · Medium · British Jump to method

Ingredients

8 servings

225 g plain flour
115 g unsalted butter
25 g caster sugar
3 tbsp cold water
425 g pumpkin puree
2 eggs
150 ml double cream
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 pinch salt

Nutrition	Per serving
Calories	377 kcal
Protein	5.9 g
Carbohydrates	34.5 g
Fat	24.7 g
Saturated fat	14.2 g
Fibre	2.2 g
Sugar	5.2 g
Sodium	91 mg

Why this works

A rich, energy-dense dessert with moderate carbohydrate and low fibre, best enjoyed as an occasional treat rather than an everyday staple.

Vitamin A from pumpkin. Pumpkin puree provides beta-carotene, which supports normal vision and immune function.

Saturated fat from butter and cream. The pastry and filling contribute a high saturated fat content, so portion size matters for heart health.

Protein from eggs and cream. Eggs add a modest amount of protein, but this remains a relatively low-protein dessert overall.

Method

Make the pastry by rubbing the butter into the flour and caster sugar until it resembles breadcrumbs, then mix in a little cold water to bring it together.
Wrap the pastry and chill for 20 minutes.
Roll out the pastry and line a 23 cm pie dish, then chill again while you heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Blind bake the pastry case for 15 minutes, then remove the baking beans and bake for 5 minutes more until lightly golden.
Whisk together the pumpkin puree, eggs, double cream, caster sugar, cinnamon, ginger, nutmeg, vanilla extract and salt until smooth.
Pour the filling into the pastry case and bake for 35 to 40 minutes until just set with a slight wobble in the centre.
Leave to cool fully before slicing and serving.

Other Pumpkin Recipes

Pumpkin Soup

35 min · A smooth, comforting pumpkin soup with onion, garlic and a little cream, ideal for a Halloween lunch.

Creamy Pumpkin and Parmesan Soup

35 min · A silky, comforting soup with sweet roasted pumpkin lifted by savoury Parmesan and a little tang from yoghurt. Ideal for a light lunch or cosy supper.

Pumpkin and Orange Juice Glazed Wedges

35 min · Sweet-savoury pumpkin wedges glazed with orange juice and finished with a buttery sheen. The flavour is bright and caramelised, making a lovely side dish.

Pumpkin and Soft Cheese Quiche with Leaf Salad

65 min · A golden savoury quiche filled with sweet pumpkin and creamy soft cheese, finished with a crisp leaf salad. It makes a satisfying lunch or light dinner with a lovely balance of richness and freshness.

Tangy Tomato and Orange Glazed Pumpkin

40 min · Sweet pumpkin roasted in a glossy orange and tomato glaze with a sharp vinegar finish. Bright, sticky and ideal as a side or light vegetarian main.