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Pumpkin Pie
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
1
Line a 23cm pie dish with pastry. Blind bake at 190°C for 10 minutes.
2
Whisk pumpkin, eggs, both sugars, spices and salt.
3
Stir in cream until smooth.
4
Pour into par-baked shell.
5
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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