Pumpkin Pie

Name: Pumpkin Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 sheet shortcrust pastry; 425g tin pumpkin puree; 3 eggs; 3/4 cup caster sugar; 1/2 cup brown sugar; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/4 tsp cloves; 1/2 tsp salt; 1 1/4 cups thickened cream; whipped cream to serve

A silky, warmly spiced pumpkin custard pie — an American autumn tradition. Blind baking the pastry shell before the filling goes in stops the crust turning soggy under the wet custard as it bakes.

Total time

75 min

Prep

20 min

Cook

55 min

Difficulty

medium

Cuisine

American

vegetarian

Ingredients

1 sheetshortcrust pastry

425g tinpumpkin puree

3eggs

3/4 cupcaster sugar

1/2 cupbrown sugar

1 tspcinnamon

1/2 tspginger

1/4 tspnutmeg

1/4 tspcloves

1/2 tspsalt

1 1/4 cupsthickened cream

whipped creamto serve

Instructions

Line a 23cm pie dish with pastry. Blind bake at 190°C for 10 minutes.

Whisk pumpkin, eggs, both sugars, spices and salt.

Stir in cream until smooth.

Pour into par-baked shell.

Bake at 175°C for 50-55 minutes until just set. Cool completely. Serve with whipped cream.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

574

Protein

6.6g

Fat

31.7g

Carbs

68g

Fiber

0.5g

Sodium

340mg

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