Today I have a very exciting post! As you all know, I love anything pumpkin. Baking, decorating and crafting with pumpkins make the Autumn season bright. During this time of year, I am buying and eating everything that has the words “pumpkins spice” on them. In fact, yesterday I baked some chocolate chunk pumpkin oatmeal cookies, and they were divine! So you can probably guess how excited I am to be hosting the wonderful Sarah from A Spoonful of Vanilla, who has come to us today with a pumpkin pie recipe.
Pumpkin pie is a staple of Autumn. All throughout the season, I am craving pumpkin pie, and I am always searching for the perfect recipe. There is nothing better than a freshly baked pie during the holidays. Warms my soul and makes me nostalgic for home.
So, let’s dive right into this delicious pumpkin pie recipe that Sarah is bringing us today!
Disclaimer: This post contains affiliate links. I make a small commission through these links with no impact on your purchase.
Pumpkin Pie Recipe
This Pumpkin Pie has a shortcrust pastry base, a sweet Pumpkin Pie filling, and is the perfect autumnal dessert.
You Will Love This Recipe Because:
Pumpkin Pie is the perfect seasonal dessert. Why not even go pumpkin picking to get the perfect pumpkin for this dessert. With the pumpkin puree mixed with some cinnamon and nutmeg, it would be delicious mixed with some ice cream or cream.
Making the Pastry Base
So, for ease of this recipe, I decided to cheat and buy my shortcrust pastry. If you are a more confident baker and want to make your own, then you can definitely do this!
Roll the pastry out to the size of your tart tins and gently lift it into the tin. Press into the bottom and sides of the tin. I found it easier to use a little off-cut of pastry dipped in some plain flour to press it into the base and sides. If you have any pastry hanging over the side of the tin don’t cut this off yet, the pastry will shrink slightly in the oven, so this ensures that there is still enough pastry to cover the sides of your tin.
Line with baking parchment and some baking beans (you can also use rice or even popcorn kernels for this) and blind bake in the oven for 15 minutes. After 15 minutes remove the baking beans and baking parchment and bake for another 10 minutes.
Remove from the oven and leave to one side.
Making the Pumpkin Filling
Peel and cut your pumpkin (remove the seeds) and cut into chunks. Place them into a large saucepan and cover them completely in water.
Bring to a boil on medium heat and cover with a lid. Leave to simmer for 20-25 minutes until the pumpkin chunks are soft.
Drain and place the pumpkin into a food processor and blitz to a puree. In a bowl combine the sugar, cinnamon, and nutmeg. Add in the eggs and milk and whisk until completely combined.
Put the butter into a separate bowl and melt in the microwave on 20-second bursts stirring in between each burst until completely melted and smooth.
Add the melted butter to the sugar mixture along with the pumpkin puree and mix until completely combined.
Pour into the tart tin on top of the shortcrust pastry and bake in the oven for 10 minutes.
After 10 minutes reduce the temperature and bake for 35-40 minutes.
How Do I Know the Filling Has Baked?
The filling should be set and slightly golden brown in colour. If you gently shake the tin the filling shouldn’t move.
Leave to cool completely and then gently remove from the tin.
Decoration
Mix a teaspoon of cinnamon with two teaspoons of icing sugar and dust over the pie.
Alternatives
You can make the shortcrust pastry instead of buying it if you prefer. I wanted to make this recipe easy for everyone no matter your baking experience and buying it instead of making it is the easier option.
Why not decorate with some swirls of whipped cream. I would recommend using 300ml of double cream and whisking until it forms stiff peaks. Add it to a piping bag with a 1M Piping Tip and pipe swirls on top around the edge of the tart.
Equipment
Mixing Bowl (purchase from Amazon here)
Saucepan (purchase from Amazon here)
Scales (purchase from Amazon here)
Spatula (purchase from Amazon here)
Food Processor (purchase from Amazon here)
Tart Tin (purchase from Amazon here)
Shopping List
For the Pastry Base:
375g Shortcrust Pastry
For the Pumpkin Filling:
400g Pumpkin
120g Caster Sugar
1tsp Ground Nutmeg
1tsp Ground Cinnamon
2 Large Eggs
25g Butter
150ml Whole Milk
For the Decoration:
1tsp Ground Cinnamon
2tsp Icing Sugar
Method
To Make the Base
1. Preheat the oven to 180C (160C Fan). Roll out the pastry on a lightly floured surface.
2. Gently lift it into your loose-based tart tin and press into the bottom and sides. I find the easiest way to do this is to use a little off-cut of pastry dipped in flour to press it into the bottom and sides of the tin. If there is any excess hanging over the sides of the tin. Don’t trim this off just yet.
3. Pop the pastry into the fridge for 15 minutes to chill.
4. Remove the pastry from the fridge and gently prick the bottom with a fork. You don’t want to press all the way to the bottom or when you add your filling it will just drain out. Line with baking parchment and baking beans. Bake in the oven for 15 minutes.
5. After 15 minutes take the pastry from the oven and carefully remove the beans and paper. Put the pastry back into the oven for 10 minutes until the base is a pale golden colour.
6. Remove from the oven and leave to one side.
To Make the Pumpkin Filling
1. Increase the oven temperature to 220C (200C Fan).
2. Peel, deseed, and cut the pumpkin into chunks.
3. Add into a large saucepan and cover completely with water.
4. Bring to the boil, cover with the lid and simmer for 20-25 minutes or until tender.
5. Drain the pumpkin and carefully put it into a food processor and blitz until a puree is formed.
6. In a bowl, add the sugar, nutmeg, cinnamon, egg, and milk and mix until completely combined.
7. In a separate bowl add the butter and melt in the microwave on 20-second bursts until completely melted and smooth.
8. Add this into the sugar, egg, and milk mixture add the pumpkin puree, and mix until completely combined.
9. Pour the mixture into the tart tin on top of the pastry and carefully put it into the oven for 10 minutes.
10. After 10 minutes reduce the temperature of the oven to 180C (160C Fan) and continue to bake for 35-40 minutes until the filling has set.
11. Remove from the oven and leave to cool in the tin.
To Decorate
1. Mix the icing sugar and cinnamon together and dust over the pie. Cut into individual slices and enjoy!
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A Little Bit About Me
My name is Sarah, and I am the face behind A Spoonful of Vanilla. In January 2020 I started my blog as a place to share all my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at university. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. There are just so many different flavour combinations and types of bakes to try the possibilities are endless.
