Pumpkin Pie

It’s Thanksgiving in America today! To celebrate with our state-side friends, try giving this recipe for pumpkin pie a go – a staple dessert at any Thanksgiving table.


  • 750 pumpkin, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • 140g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar


  1. Take a large saucepan and pop in the pumpkin. Cover with water and bring to boil, then clamp on a lid and simmer for around 15 minutes until tender. Drain and allow to cool.
  2. Heat your oven to 180°C / 160°C fan / Gas Mark 4. Roll out the pastry on a lightly floured surface, then use it to line a 22cm loose bottomed tart tin. Place in the fridge and chill for 15 minutes.
  3. Line the pastry case with baking paper and baking beans, and blind bake for 15 minutes. Remove from the oven and take out the beans and paper, then cook for a further 10 minutes. Remove from the oven and allow to cool slightly.
  4. Increase the oven temperature to 220°C / 200°C fan / Gas Mark 7. Push the pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and cinnamon. Mix in the eggs, butter and milk, then stir into the pumpkin puree.
  5. Pour into the tart case and cook for 10 minutes, then reduce the temperature to 180°C / 160°C fan / Gas Mark 4 and continue to bake for 35-40 minutes. Remove from the oven, leave to cool then release the pie from it’s tin. Dust with icing sugar and serve!

Lead image: jenifoto via Getty images.