Classic pumpkin pie

Classic pumpkin pie

America's favourite Thanksgiving dessert, a sweet, lightly spiced pie that's perfect for a winter feast.

By , 21 September 2015
Classic pumpkin pie
  • Ready in: 165 mins
  • Serves: 12
  • Price: 35p per serving
Nutritional Info
Each 116g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1306KJ 312KCAL
of your reference intake.
Typical energy values per 100g: 1126kJ/269kcal.
  • 200g plain flour
  • 140g unsalted butter
  • 2 tbsp icing sugar
  • 1 egg yolk, beaten
  • 1/4 tsp vanilla extract
  • 500g pumpkin (or butternut squash), diced
  • 3 eggs
  • 125g soft light brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 200ml double cream, plus extra, whipped, to serve
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Blitz the flour, butter and sugar in a processor until fine crumbs form. Add the egg yolk, vanilla and 1 tbsp water, and mix to make a dough that is soft but not sticky. Wrap in cling film and chill for 30 minutes.

  • Put the pumpkin (or squash) in an ovenproof dish and roast for 30 minutes or until soft. Set aside to cool.

  • Roll out the pastry on a floured surface and use to line a loose-bottomed 24cm tart tin. Chill for 15 minutes. Line with baking paper and baking beans or uncooked rice and bake blind for 20 minutes. Remove the beans and bake for 5 minutes more.

  • Purée the pumpkin or squash until smooth. Add the remaining ingredients and blend until smooth. Pour the mixture into the pastry case and bake for a further 45-50 minutes until just set.

  • Remove the pie from the oven and leave to cool in the tin for 10 minutes. Serve with the whipped cream and a sprinkling of freshly grated nutmeg.