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Pumpkin Pie ( the easiest pie in the world)

Pumpkin Pie ( the easiest pie in the world)

I think last week’s grand final of Great British Bake Off inspired quite a few of us to reach out for our dusty baking books, unfold cooking aprons and start baking. For my Halloween challenge, I have chosen an oldie but goodie. Pumpkin Pie. It might not be a showstopper or creme de la creme of technical challenges but it is a recipe that everyone can get behind. I promise you it is an exciting, colorful, fun pie that will make quite the impression come  “tea” time.

I’m sure like many others you went little overboard with Halloween decor and might have some unused pumpkins left in your household.  Finally, the time for these pumpkins to shine has arrived. Put them into good use and make a pie. Alternatively, you can use canned pumpkin puree as well. Any large grocery shop in the UK should store it. (yes amazon counts as well)

What is great about this recipe is that it gives you a lot of freedom when it comes to flavors. While creating the custardy filling, you can use either my measurements or adjust them to your liking. It took me three attempts to find out the perfect mix of spices, fear not all pies were chowed down in no time. Literally. You can also let your inner creativity out and play with icing decorations on the pie. I’m sure there will be one or two food colorings in your kitchen cupboards, mix them with ready made vanilla icing and get piping! I personally used jack-o’-lantern face stencil to make my pie look a bit more spooky, after all, it is Halloween!Pumpkin Pie Spiced

Pumpkin Pie Ingredients

  • 750g pumpkin peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1tsp Allspice mix
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar (use food colors, for rather spooky looks)

Pumpkin Pie Method

  1. Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
  2. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 30 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly. TIP: make sure to pierce the dough with a fork before you bake it.Pumpkin pie spicedPumpkin Pie
  3. Increase oven to 220C/200C fan/gas 7. Push the cooked pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg, Allspice mix and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Drop the temperature to 160C/140C/ gas 3  and continue to bake for 35-40 mins  until the filling has just set. TIP: Bake on lower temperatures to avoid any cracks in custard filling.
  4. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. I served it with whipped ricotta and vanilla icing sugar.

Now pour yourself a nice cuppa tea, put your feet up and enjoy the pie. Happy Halloween!

Mucho LovePumpkin Pie spicedPumpkin Pie Spiced